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Gore 02-24-2013 09:42 PM

Carne seca doughnuts anyone?
I normally don't cross-post in the regular forum. Actually, I normally don't cook for Q-Talk at all unless someone decided to make a cooking show out of it. I'm wondering why that didn't happen this time. :noidea: Anyway, this was just too goofy not to share here. For some reason I got very lucky and my wife picked up a chuckie to make some carne seca. I love carne seca, but it is very hard to find here. We haven't adjusted the recipe to this yet, so don't be too shocked. The recipe begins with a good boiling. This is a Pitmaster T type of Texas boil with lots of spices that get infused into the beef. After a couple hours, we take it out.

and shred it by hand.

This is mixed with two cups of the juice that we created from the boil and again reduced, then spread on a cookie sheet

This is mixed with salt, chile powder and put into the smoker to give it some smoke and dry it out.

After a few stirrings, we end up with something that is heavenly.

I absolutely love carne seca chimichangas, and this was a super treat. I'll just show the pics, cause it's pretty self-explanatory:

Now that was one of the best chimichangas I've ever had, but that's not the full story because with all that hot oil about someone decided to make some doughnuts.

Maple-frosted and coconut were the two favorites, mmmmmmm

Those were yummy

But where's the fun in that when you have carne seca just waiting to be explored. So, aside from the traditional doughnuts, we feasted on these carne-seca doughnuts (TD pic below):

Yes, I did say carne-seca doughnuts. The frosting is made of Sweet Baby Rays and Sriracha. We added a bit of powdered sugar so the frosting would set. I know most of you like sprinkles, and what better sprinkles than BACON.

gtr 02-24-2013 09:45 PM

I think I love you. :shocked:

Actually I think I love ecode. :tsk:

Hoss 02-24-2013 09:48 PM

The doughnuts look awesome! I saw no pic of the carne ones,just a blank.

They are there now.????
Not sure whut happened.

HeSmellsLikeSmoke 02-24-2013 09:55 PM

I'm gonna pass on the donuts but not on the carne seca!

Gore 02-24-2013 09:56 PM


Originally Posted by Hoss (Post 2382191)
The doughnuts look awesome! I saw no pic of the carne ones,just a blank.

That's funny. They're all together in the same account and it shows up for me. :confused:

1911Ron 02-24-2013 10:04 PM

That is a hell of a dinner and dessert:clap::clap:

Bludawg 02-24-2013 10:05 PM

I have a word for this PORK-A-LICIOUS!!!!

landarc 02-24-2013 10:08 PM

Sick, you're just sick! Send me donuts so I can forget this ever happened

caliking 02-24-2013 10:08 PM

i don't even know where to start with the accolades... I'm speechless. one of the best goshdarn cooks I've ever seen here.

1MoreFord 02-24-2013 10:09 PM

It's all showing up for me.

How 'bout the spice bill for the boil?:pray:

Needless to say I'm hungry.:biggrin1:

Bluesman 02-24-2013 10:09 PM

I have a fix on were you live and after this fiasco............I am following you home..........better bolt the fridge door shut.better yet weld it shut...........:thumb:

caseydog 02-24-2013 10:14 PM

I like mixing heat and sweet. And, the carne seca chimichangas look like something my doctor would NOT approve of, therefore, I want one.

I love a good. fresh donut, too, but not with coconut. Maple works!

I also notice that we own some of the same major cookware. Wow, two smart people and an art major with the same pots and pans. That's gotta sting, a little. :becky:


bigabyte 02-24-2013 10:15 PM

I can't wait to stack some of those!:whoo:

Gore 02-24-2013 10:20 PM


Originally Posted by 1MoreFord (Post 2382242)
It's all showing up for me.

How 'bout the spice bill for the boil?:pray:

Needless to say I'm hungry.:biggrin1:

ten cloves of sliced garlic,
3 tbsp vinegar to help break down
1 tbsp salt
1 tbsp black pepper
1 tbsp NM chile powder
8 cups water

Ingredients are approximate -- we generally add more.

We actually save the leftover water as a base to make enchilada sauce

After pulling and reducing, the meat is seasoned with
lime juice (one lime)
NM chile powder

then it is dried out on the smoker, 275* for about an hour or so, mixing occasionally.

Ron_L 02-24-2013 10:32 PM

Wow! those all look good! even the meat donuts! :-D

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