Carne seca

Carne seca (translates to dry meat in English) is a type of cured meat commonly found in Mexican cuisine, made by marinating thin slices of beef in a mixture of salt, lime juice, and spices (which are different in each region, but most often chili powder, cumin, garlic, and various dried herbs are used), then drying the meat to remove moisture.

The drying process can be done by hanging the meat in the sun or using low heat over an extended period. Once dried, carne seca becomes firm and chewy, is savory and slightly tangy, and has a rich meaty flavor. Carne seca has a long history in Mexican cuisine, dating back to the indigenous cultures that inhabited the territory.

It was originally developed as a means of preserving meat in regions where refrigeration was not available. The drying process not only extends the meat's shelf life but also concentrates its flavors. It is often used as an ingredient in various Mexican dishes, including stews, soups, tacos, burritos, and scrambled eggs, but it is also commonly found in traditional dishes of other Latin American countries.