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    You are in: Home / Recipes / Carne Seca Recipe
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    Carne Seca

    Average Rating:

    1 Total Reviews

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    • on October 15, 2011

      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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    Nutritional Facts for Carne Seca

    Serving Size: 1 (1702 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 68.6
     
    Calories from Fat 22
    33%
    Total Fat 2.5 g
    3%
    Saturated Fat 1.0 g
    5%
    Cholesterol 20.5 mg
    6%
    Sodium 375.0 mg
    15%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.0 g
    4%
    Protein 6.9 g
    13%

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