* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

The way we make carne seca at El Charro requires special equipment - and Tucson's sun - and is impossible to duplicate at home. But a similar product is obtained using the following recipe. Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas, chalupas ....

In an 8-quart stock pot, bring water to the boil. Add 1/4 cup garlic puree and meat and bring back to the boil. Skim off scum, reduce heat and simmer about 2 hours, or until meat is tender, remoing scum frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into 1/2-inch wide strips.

Preheat oven to 325 degrees. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic puree. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve.

use.

Heat oil in a large skillet. Saute chile with salt and pepper. Add onion and tomatoes and saute briefly, then add garlic puree. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above.

By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona