Carne Seca Cheese Crisp Recipe
giant open-faced quesadilla topped with gooey cheese and piles of desert air-dried beef
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Carne Seca (desert-style air-dried beef)
Cheese Crisp Base and Assembly
Toppings & Garnishes
Method
Carne Seca (desert-style air-dried beef)
- 1
- 2
Salt cure
Pat the meat dry. Rub 1 tablespoon of the kosher salt evenly over both sides of the steak. Place the steak on a rack over a tray and refrigerate, uncovered, for 4–6 hours to draw out moisture (this is a quick cure to mimic desert drying).
- 3
Rinse and season
After curing, rinse the excess salt under cold water and pat meat dry very well with paper towels. In a small bowl combine the remaining 1/2 tablespoon kosher salt, black pepper, cumin, smoked paprika, garlic powder, and brown sugar. Rub the spice mix over both sides of the steak. Drizzle apple cider vinegar and 1 tablespoon vegetable oil over the meat and massage to coat.
- 4
Drying
Preheat an oven to its lowest setting (140–170°F / 60–75°C) or use a dehydrator set to 145°F (63°C). Place the seasoned steak on a wire rack set over a baking sheet and put in the oven with the door slightly ajar (use a wooden spoon to hold it open) to allow moisture to escape. Dry for 3–6 hours until the meat is firm and leathery but still flexible. Check every hour after 3 hours. Alternatively, dry in a dehydrator 4–6 hours.
- 5
Cheese Crisp Base and Assembly
- 6
Prep cheese and tortilla
Shred the Oaxaca/Monterey Jack and cheddar and have them in a bowl. If using a flour tortilla, warm it briefly (10 seconds) in the microwave to make it pliable. If using corn tortillas, stack two and press lightly so they form one sturdy base.
- 7
Heat pan
Place a 10–12 inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon vegetable oil, swirling to coat the pan. The oil raises the smoke point and the butter browns for flavor.
- 8
Create cheese crisp
When butter foams, lay the tortilla flat in the skillet. Sprinkle about half of the shredded Monterey Jack/Oaxaca in an even layer over the tortilla, then scatter the cheddar, then finish with the remaining Monterey Jack so cheese is distributed top and bottom of the tortilla. Press gently with a spatula so cheese melts into and slightly beneath the tortilla.
- 9
Melt and crisp
Cook 3–5 minutes over medium heat until cheese has melted and the underside is golden and crisp. If cheese begins browning too fast, reduce heat. To help the top melt, cover the skillet for 1–2 minutes, watching carefully so the bottom doesn't burn.
- 10
Flip and finish (optional)
If you want a fully crisped single-sheet quesadilla, carefully flip the tortilla to crisp the other side for 1–2 minutes. For an open-faced crisp (preferred for this recipe), slide the tortilla onto a baking sheet and place under a preheated broiler for 30–60 seconds just until the top cheese blisters—watch closely to avoid burning.
Toppings & Garnishes and Final Assembly
- 11
Pile on carne seca
Spread the shredded carne seca evenly over the hot cheese crisp while cheese is still gooey so the meat adheres. Use about 8 ounces of shredded carne seca for a generous topping.
- 12
Add pickled onions and crema
Scatter pickled red onions across the meat. Dollop crema or sour cream in small spoonfuls around the crisp and gently spread if desired.
- 13
Finish with fresh elements
Sprinkle cilantro leaves and thin radish slices. Squeeze fresh lime over the assembled crisp and finish with a light dusting of coarse sea salt to taste.
- 14
Serve
Cut the carne seca cheese crisp into 4–6 wedges with a large knife or pizza cutter and serve immediately while hot and melty. Provide extra lime wedges and hot sauce at the table.