Carne seca

Carne seca ('dried meat' in Spanish) is a kind of dried beef in Mexican cuisine.

In northern Mexican cuisine, particularly the states of Chihuahua, Sonora and Nuevo León, carne seca is cooked in a dish called machacado (named machaca in other states), which includes tomatoes, onions, chile verde, and eggs. Sometimes potatoes are included or used in lieu of eggs.

According to Marian Burros of the New York Times, carne seca is a popular meat filling used by Tucson-area Mexican restaurants in enchiladas, chimichangas, and tacos, and is mixed with eggs.