Carne Oreada is a traditional dish known for its rich flavors and unique preparation method, where meat is sun-dried and then rehydrated with various seasonings, creating a deliciously tender and savory experience.
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Cut the meat to a uniform thickness of one centimeter.
Lay the meat slices flat on a tray or platter.
Rub with the crushed garlic and grated onion.
Season with salt and cumin to taste.
Drizzle with lemon juice and sprinkle the grated panela evenly over the meat.
Cover and let the meat marinate overnight in the refrigerator or a cool place.
After marinating, place the meat under direct sunlight for 2 full days, turning occasionally for even drying.
Once fully dried, the meat can be eaten as-is or grilled to enhance flavor and texture before serving.
Use a mesh or cheesecloth to cover meat while sun-drying to prevent contamination
Check weather conditions before starting; meat needs consistent sun and low humidity.
Flip the meat every few hours during drying to ensure even dehydration.
Can I use a dehydrator instead of sun drying?
Yes, you can use a dehydrator or an oven set at a low temperature if sun drying is not possible.
How long can I store leftover Carne Oreada?
Store any leftover Carne Oreadas in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
What can I serve with Carne Oreada?
Serve with tortillas, rice, or a fresh salad for a complete meal.
Can I use other types of meat?
Yes, thin cuts of pork or chicken can be used, but drying times and safety precautions may vary.
How can I adjust the spice level?
Adjust the amount of chili powder or add other spices according to your taste preferences.
Can I use another type of sugar instead of panela?
Yes, you can substitute brown sugar, but panela provides the most authentic flavor.
