1 Review

I sort of had a different outcome in mind when I was making this. I was hoping for something more like the carne seca that I had while in Mexico, but I think that might have been an entirely different cut of meat (maybe skirt steak instead of flank steak?). I also felt that this needed to have a bit more salt flavor and a bit less vinegar flavor. I haven't had a chance yet to use this with eggs and salsa (the reason I wanted to make this in the first place), but I still want to see how it comes out in that dish. I didn't think this was terrible as jerky, I was just underwhelmed by it. If it turns out the way I'm hoping with the eggs and salsa, I will come back and re-rate this based on that instead. Sorry I didn't enjoy this as much as I'd wanted to, but thanks for posting! Made for PAC Fall 2011

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Muffin Goddess October 15, 2011
Carne Seca