On Burritos: Jackie Alpers for Tasting Table.

“We’re all obsessed with the ingredient that Alpers told us is a favorite filling for Sonoran-style burritos: carne seca. This sun-dried shredded beef is a local delicacy in Tucson. “The beef is literally dried in the sun until it becomes jerky, then it’s shredded and pan-fried with green chiles, onions, and tomatoes,” before being folded into a burrito, explains Alpers.

Read more of my thoughts, and tips on making burritos at Tasting Table

Article by Jessica Harlan.

On Burritos: Taste of Tucson cookbook author Jackie Alpers for Tasting Table.