Carne Mochomos

Wife with the Knife

If you’re looking to bring a taste of northern Mexico into your kitchen, this carne mochomos recipe is a must-try. Hailing from the state of Sonora, mochomos features crispy, shredded beef that’s been seasoned to perfection. It’s traditionally served with warm tortillas, fresh guacamole, and a splash of zesty salsa.

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Prep Time 20

Cook Time 1 30

Rest Time 10

Total Time 2

Course Appetizers, Dinner, Main Course, Party Food

Cuisine Mexican

Servings 1

Ingredients

12 oz flank steak
3-4 cups beef broth
Hierbas de olor: A few sprigs each of fresh thyme, marjoram, and bay leaves, (or use ½ teaspoon each of dried thyme and marjoram with 2 bay leaves.)
Salt (to taste)
1 medium white onion
Vegetable oil (for frying, about 1 ½ inches in a 2-3 quart saucepan)
3 tbsp flour (or 2 tbsp cornstarch for gluten-free)
About ½ cup Bold Red Chile Salsa or Mexican hot sauce (see recipe link below)
Guacamole (see recipe link below)
12 warm corn or flour tortillas
Cilantro (chopped or whole leaves for garnish)

Instructions

Place the flank steak in a medium (2-3 quart) saucepan and cover with beef broth.
Add the herbs and 2 tsp of salt.
Slice the top quarter off the onion and add it to the pot.
Bring to a boil, then partially cover and simmer over medium to medium-low heat for 1 to 1½ hours until the meat is very tender.
Remove the meat from the pot and let it cool to room temperature.
Once cool, pull the meat into thin shreds (aim for strands) no thicker than kitchen twine (about ¹⁄₁₆ of an inch).
Heat the vegetable oil over medium heat to 325°F (important: oil that’s too hot will burn the onions).
Cut the remaining onion in half through the root end and thinly slice each half (about ⅛ inch).
Toss the onion slices with flour and ½ tsp salt in a bowl.
Gently shake off excess flour and fry the onions in batches, stirring regularly to keep them separate.
Fry for about 2 minutes until golden, then use a spider or slotted spoon to remove them to paper towels to drain.
Sprinkle with salt and repeat with the remaining onions.
Raise the heat to medium-high.
Once the oil reaches 360°F, sprinkle about ½ cup of shredded meat into the oil.
Stir to keep the strands separate.
Fry for about 2 minutes until crispy, then use the spider or slotted spoon to remove the crispy beef and drain on paper towels.
Sprinkle with salt while warm.
Repeat with the remaining meat.
Warm the tortillas and spread a portion of guacamole (optional) in the center of each one.
Add a splash of salsa, top with crispy beef and onions, and garnish with cilantro.
Enjoy!

Notes

Meat Selection: Flank steak is ideal for this recipe due to its texture, which allows for easy shredding.
Herbs: If using dried herbs instead of fresh, reduce the quantities to ½ teaspoon each of dried thyme and marjoram, and 2 bay leaves.
Onion Preparation: Thinly slicing the onion ensures even frying and a crispy texture.
Oil Temperature: Maintaining the correct oil temperature is crucial for achieving crispy meat and onions without burning.
Guacamole: Adjust the lime juice and salt to taste for the guacamole.
Serving Suggestion: Serve with a side of Mexican rice or a fresh salad for a complete meal.

Storage Notes:

Leftovers: Store any leftover shredded beef in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat, adding a little beef broth to keep it moist.
Fried Onions: If you have leftover fried onions, store them in an airtight container at room temperature for up to 1 day. For best results, reheat them in a dry skillet to regain their crispiness.
Tortillas: Store unused tortillas in a sealed bag or container at room temperature for up to 2 days, or freeze them for longer storage (up to 3 months).
Salsa/Hot Sauce: If you have any leftover salsa or hot sauce, store them in the refrigerator. Salsa should be consumed within a few days for the best flavour.