Brussels & Carne Seca Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any yellow outer leaves, then halve each sprout lengthwise so the flat side can caramelize.

Toss the halved Brussels sprouts with 2 tbs olive oil, 1 tsp sea salt and 1/2 tsp black pepper in a large bowl until evenly coated.

Roast

Spread the Brussels sprouts cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once halfway through, until edges are deeply browned and centers are tender. Remove from oven and keep warm.

Crisp the carne seca

While the sprouts roast, heat 1 tbs neutral oil in a large skillet over medium-high heat. Add the 8 oz El Charro carne seca in a single layer. Cook, stirring and pressing with a spatula occasionally, until the meat is browned and slightly crisp, 6–8 minutes. If the carne seca looks very dry, add a splash (1–2 tbs) of water to prevent burning and help it break up; continue until crispy-tender. Transfer to a plate lined with paper towel to drain any excess oil.

Toss together

Place the roasted Brussels sprouts in a large bowl. Add the crisped carne seca and gently toss to combine so pieces of carne seca distribute through the sprouts.

Immediately sprinkle 1 tsp lime zest over the mixture and toss briefly to distribute the zest evenly. Taste and adjust seasoning with a pinch more sea salt if needed.

Transfer to a serving platter. Sprinkle 3/4 cup crumbled queso cotija evenly over the top, then scatter 2 tbs chopped cilantro and 1/4 tsp crushed red pepper flakes if using.

Serve warm with lime wedges on the side for anyone who wants an extra squeeze of lime.