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1
In a Dutch oven or large, heavy saucepan, combine all of the dried beef ingredients except the lime juice.
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2
Bring the meat mixture to a boil, skim off any foam, reduce the heat to a low simmer, and cover.
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3
Cook for about 2 to 2 1/4 hours, until the meat is very tender.
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4
Cool the meat in its cooking liquid for 30 minutes.
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5
Strain the cooking liquid, reserving 1 cup.
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6
(The remaining liquid can be used as a soup stock or to enrich vegetable dishes.)
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7
Preheat the oven to 275F.
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8
Tear the meat into thin shreds and transfer it back to the Dutch oven or saucepan.
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9
Add the reserved cooking liquid and simmer over medium heat until the liquid is absorbed.
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10
Pour the lime juice over the meat and toss together.
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11
Transfer the meat to 1 or 2 baking sheets, spreading it thin.
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12
In a small bowl, combine the dried seasonings and sprinkle about half of the mixture over the meat.
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13
Bake the meat for 20 minutes, stir it well, and sprinkle with as much of the remaining dried seasonings as you wish.
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14
Bake an additional 30 to 40 minutes, until browned and dry.
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15
(The meat can be prepared ahead to this point and refrigerated for 1 or 2 days.
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16
This method does not preserve the meat, so do not leave it at room temperature.)
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17
Transfer the meat to a blender, a handful at a time, and Puree briefly, in little bursts, until the meat is reduced to fine threads.
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18
Dont overdo it or the meat can end up resembling sawdust.
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19
In a heavy skillet, warm the oil over medium heat.
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20
Add the onion and saute until softened.
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21
Stir in the chiles, tomatoes, garlic, and oregano and cook for another couple of minutes, covered.
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22
Add the browned meat and heat through, cooking uncovered until all the liquid is evaporated.
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23
Add salt to taste if you wish.
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24
Serve the carne seca with lime wedges.
