Weekly Boozer: Mexican Beer + Jerky

Mexican beer is a staple in our house. It’s our Coors… or Bud… guess we ain’t into domestic beers. Except, good ol’ Shiner.  But, on most given days you will find Corona (that’s currently cooling in the fridge now), XX, Modelo, or Pacifico.  I like them all with lime and they are all very refreshing and easy drinking beers. There is not a lot to say about these beers… perfect for summer, great gold color?… ugh tastes real good and perfect for cooking – there!

This week I decided to try out a recipe I clipped out of a Food & Wine magazine years ago using Mexican beer as a jerky marinade. (Original recipe here – I denoted my changes in green) So tonight we are drinking Corona and eating jerky… that was marinated in Corona – double boozer?

Mexican Lime Jerky

Recipe adapted from and picture courtesy of Food & Wine

2 large jalapeños, halved

1 small bunch of cilantro

1 cup fresh lime juice and zest from limes

1 quart light Mexican beer, such as Corona

1/4 cup soy sauce

1/4 Worcestershire

2 cloves of garlic, crushed

1 Tbsp cracked black peppercorns

2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick

Coarse salt, for sprinkling before drying the meat

Directions

1. In a mini food processor, puree the jalapeños (can seed one or both if you don’t like the heat!) and cilantro along with 1/4 cup of the lime juice. Transfer the puree to a large bowl. Stir in the beer, soy sauce, Worcestershire, crushed garlic cloves, crushed peppercorns and the remaining 3/4 cup of lime juice.
2. Take the beef and cut it into 1/4-inch-thick slices, either with or against the grain.
3. Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
4. Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarse salt. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks. (or so they say – mine is only two days old…) It is great, packed full of flavor. You don’t necessarily taste Corona, but you do get the lime, cilantro, soy and a small warmth from the peppers at the end.  It all in all beats store-bought jerky and is such an easy and adaptable recipe! I look forward to trying new and future flavor combos. Oh and it has a great texture – dry, chewy – but not jaw breaking. I guess it has a good snap, but won’t make you regret breaking off a piece!