Best Beef Jerky Rice Soup Sopa De Carne Seca Y Arroz Recipes

BEEF JERKY & RICE SOUP (SOPA DE CARNE SECA Y ARROZ)

Beef Jerky & Rice Soup (Sopa De Carne Seca Y Arroz) image

This is a very old recipe calling for 1 lb dried beef and dried tomatoes. Takes hours for dried beef to soften, so I have updated to jerky and fresh tomatoes. Enjoy!

Provided by Montana Heart Song

Categories Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 sticks of dried smoked beef jerky
1 quart boiling water
1 tablespoon lard or 1 tablespoon vegetable oil
3/4 cup rice
3 ripe tomatoes, chopped
1 yellow onion, chopped
1/2 teaspoon salt
1 whole dried chili
1 green sweet pepper, cored seeded and diced (optional)

Steps:

In stockpot add boiling water and jerky.
Let set 15 minutes. Take out of water and cut in small pieces. Return to pot.Heat on low setting.
In frying pan, add lard or oil, add rice and onions and salt. Brown the rice and cook the onion until slightly browned. Add tomatoes and chili pepper. Cook for about 10 minutes. Add all ingredients to stockpot.
Simmer about 15 minutes until rice is cooked. Take out whole chili pepper before serving. There should be enough salt in the jerky so you do not need to add except for the 1/2 tsp of salt called for in the recipe. Serve with tortilla chips.

Nutrition Facts : Calories 208, Fat 7.5, SaturatedFat 3.1, Cholesterol 11.6, Sodium 643.5, Carbohydrate 25.9, Fiber 1.7, Sugar 4.2, Protein 9

CARNE SECA

Carne Seca image

"Dry Meat", basically... a kind of Mexican jerky. The seasoning is deliciously subtle, and doesn't detract from the flavor of the beef. If you're ready for something a little different in jerky, this is it. I dry mine in the oven, but obviously you can do this in a dehydrator or smoker.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time P1DT6m

Yield 15 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs lean flank steak, cut into 1/4 inch slices
2 teaspoons ground oregano
2 teaspoons salt
3/4 cup red wine vinegar or 3/4 cup cider vinegar
2 onions, chopped
2 cloves garlic, sliced
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon liquid smoke

Steps:

Place all ingredients in a plastic zipper bag and refrigerate overnight.
The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.

Nutrition Facts : Calories 120.3, Fat 4.8, SaturatedFat 2, Cholesterol 31.8, Sodium 353.7, Carbohydrate 1.8, Fiber 0.3, Sugar 0.6, Protein 16.6

SOPA SECA DE ARROZ- MEXICAN RICE

Sopa Seca De Arroz- Mexican Rice image

My BF said this was the best rice he had ever eaten. I adapted this recipe from a Sunset Mexican Cookbook. This recipe can easily be cut in half.

Provided by cookiedog

Categories White Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups long grain rice
6 tablespoons butter or 6 tablespoons margarine
2 small onions, finely chopped
3 garlic cloves, minced
4 medium tomatoes, peeled and chopped
4 cups regular-strength chicken broth
2 -3 california chilies (optional) or 2 -3 pasilla chiles, medium sized, seeded and chopped (optional)
2 tablespoons chopped fresh cilantro (optional)
1 cup pimento stuffed olive

Steps:

In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
Add cilantro, if desired, during last 10 minutes.
Garnish rice with olives.

Nutrition Facts : Calories 416.5, Fat 14.4, SaturatedFat 8.1, Cholesterol 30.5, Sodium 1319.5, Carbohydrate 56.7, Fiber 2.2, Sugar 4.4, Protein 13.6

CARNE SECA

Carne Seca image

Carne seca -dried beef or beef jerky- was a staple for early California explorers because it provided nourishment and kept indefinitely without refrigeration. Its chewy, salty quality still appeals to some people.

Provided by Honey Sweet

Categories Meat

Time 7h

Yield 30 Strips

Number Of Ingredients 7

Ingredients

2 lbs flank steaks
1 cup dry red wine
1/2 cup soy sauce
1 cup Worcestershire sauce
1/2 cup red wine vinegar
1 tablespoon black peppercorns, crushed
4 garlic cloves, mashed

Steps:

Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
Lay the slices flat in a large glass or enamel baking dish.
Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
Remove the meat from the marinade and pat it dry with an absorbent paper towels.
Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
Watch it closely; during the last half hour or so the meat can burn quickly.
Let cool completely, then store airtight.