581375 Fri Dec 19 07:08:23 -0800 2008 1 31 Home Cooking 0 4259199 A friend of mine who hails from Monterrey, Mexico just brought back a local specialty from her home town, very thin sheets of dried beef bundled up in a large roll. It is called Carne de Res Seca and is apparently the key ingredient in Machaca. That is all I know. I took some of the beef and rehydrated it in hot water for a few hours and then sliced it into fine strips and stewed is in a lot of liquid, drained then mixed it into scrambled eggs. Does anyone have a good recipe that uses this dried product? Apparently it keeps for years, yet the amount of salt seems minimal. Thanks in advance. Tripeler Fri Dec 19 07:08:23 -0800 2008 11938 Tripeler 1 4269527 You can cook Ropa Vieja or Tasajo, two Caribbean dishes (Cuba, Puerto Rico) that are absolutely out of this world. Here are two sources for recipes: http://www.tasteofcuba.com/ropavieja.html http://icuban.com/food/main_d.html On the latter, scroll down and look for the titles (Ropa Vieja, Tasajo). Good luck! This is what's on my menu for Noche Buena (Christmas Eve dinner) in my household. Note: These dishes call for either chuck roast or flank steak, however, an old world recipe Carne de Res is the beef used. Tue Dec 23 13:04:50 -0800 2008 4259199 250880 Odalys