Carne seca

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See also carne-seca, a Brazilian dried meat.

Carne seca ('dried meat' in Spanish) is a kind of dried beef in Mexican cuisine.

In northern Mexican cuisine, particularly the states of Chihuahua and Sonora, carne seca is cooked in a dish called machaca, which includes tomatoes, onions, chile verde, and eggs. Sometimes potatoes are included or used in lieu of eggs.

Carne Seca was briefly used in World War II era American military rations for mountain troops.

According to food writer Marian Burros of the New York Times, carne seca is a popular meat filling used by Tucson area Mexican restaurants in enchiladas, chimichangas, and tacos and mixed with eggs.[1]

See also[edit]


  1. ^ Burros, Marian (August 15, 1990). "On the Trail of the Tortilla: All Tracks Lead to Tucson". New York Times.