Carne Mochomos
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.
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.
- 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.
Tried this recipe?
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