El Charro Machaca (Carne Seca)

Source: Clay's Kitchen

3 Quarts water
1/4 Cup garlic puree --
6 Pounds beef roast (eye of round, brisket, chuck) -- cut into chunks
 

To brown and dry meat
juice of 2 limes
1/4 Cup garlic puree
 

To fry meat
1/3 Cup oil
shredded and roasted meat from above
1 cup green chiles -- roast, peel, chop
1/2 teaspoon salt -- or to taste
1/2 teaspoon pepper
1/2 white onion -- sliced into rings
2 tomatoes -- chopped
1/4 cup garlic puree

Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain,
if necessary, and store in a tightly closed glass jar in the refrigerator.

The way we make carne seca at El Charro requires special equipment - and
Tucson's sun - and is impossible to duplicate at home. But a similar
product is obtained using the following recipe. Meat prepared this way has
endless uses as fillings for burritos, Chimichangas, enchiladas, Chalupas
...

In an 8-quart stock pot, bring water to the boil. Add 1/4 cup garlic puree
and meat and bring back to the boil. Skim off scum, reduce heat and simmer
about 2 hours, or until meat is tender, removing scum frequently. Remove
meat and set aside until cool enough to handle. With fingers, shred meat
along the grain into 1/2-inch wide strips.

Preheat oven to 325 degrees. Spread shredded meat in a single layer on a
large cookie sheet and sprinkle with lime juice mixed with garlic puree.
Roast meat until brown, about 15 minutes, stirring occasionally. Drain
juices and reserve.

NOTE: At this point, the meat can be covered and refrigerated for later
use.

Heat oil in a large skillet. Saute chile with salt and pepper. Add onion
and tomatoes and saute briefly, then add garlic puree. Add meat, stirring
over medium heat to brown. If too dry, add some of the reserved juices
from above.