Steamed Carne Seca

• 12 ounces chile-seasoned beef jerky
• 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
• Garnish: Shredded green cabbage, pickled onions (page 146), and lime wedges

1. Place the jerky strips in a steamer or a colander set over gently simmering water.
2. Cover and steam the jerky until very soft and moist, about 20 minutes.
3. Remove from the heat, shred the jerky into long, thin strips along the grain, and serve right away.
4. To serve, divide the cabbage and filling equally between the crispy shells, top with salsa and garnishes, and arrange in a taco holder.
5. Or, lean the filled shells in a row, propped upright, on a platter.
6. Eat right away.
7. To build your own, spoon some cabbage and filling in a crispy shell, top with salsa and garnishes, and eat right away.

beef jerky, tortilla shells, green cabbage

Taken from www.epicurious.com/recipes/food/views/steamed-carne-seca-393957 (may not work)