By Lorraine of AZ on November 12, 2005
"One of our friends is famous for her Carne Seca; she doesn't dare have a party without including it. The name means "dry meat", although in this recipe is certainly is not dry. The dish is also known as ropa vieja (old clothes) since is does rather look like a pile of rags. Whatever you call it, it makes a marvelous hors' d'oeuvre when served with flour tortillas. Any inexpensive cut of beef may be substituted for chuck in this recipe; brisket or London broil, for example. Carne Seca must be started at least 2 days before you plan to serve it but a lot of it is unattended cooking. The recipe makes plenty when served as hors d'oeuvres and there'll undoubtedly be leftovers. Do notice the variation for Apache Burros at the end. As Martha would say, "they're a good thing"."
Serving Size: 1 (167 g)
Servings Per Recipe: 15
"Wow! This was so delicious and really easy to make!
I also used a 3 lb chuck roast and only made half a batch. We had enough for 2-3 adults to eat 3 meals. I added a little shredded raw red cabbage to each plate for extra fiber and color. Everyone who ate it asked for the recipe and requested more!
Thank you so much for sharing this recipe with us. I think it has already become a new staple item in our house."
"This is great! I used a Wal-mart 3 lb chuck roast. I usually dont't buy their meat, but this one was perfect. I started it in the morning and cooked 5 hours at 275 degrees. It shredded beautifully, without being mushy. I added the salsa and then put three batches in the freezer to eat later. Great recipe!"
"!!!!! Excellent! This meat is so well flavored and so easy. It takes a long time, but very little attention. I made this for a pot luck and served it with tortillas to make-your-own tacos and it all disappeared. I plan to make this again and use it for tamales."