Generously season the meat with salt on both sides. Place on a plate and keep it covered while making the recipe.
Place an iron cast skillet or a large pan over medium heat until smoky. Set heat to the lowest and arrange one or two beef slices making sure none of the pieces are touching or folded.
Cook flipping the meat from time to time. You’ll notice that first it will release a little bit juice and take a evenly color (READ NOTES).
Then, after about 10 minutes, it will have a darker color and be completely dry.
Repeat the steps for cooking with all slices, making sure you place them in a single layer to allow them to cool down.
Cut the meat into small pieces.
Place a small bunch of cooked beef into a mortar or a molcajete. Start smashing slowly first to break the meat, then more harder to finely crumble it.
Keep working until you’ll finish all meat. It will take you a while, so get some help or take small breaks between batches.
How To Cook In The OvenPreheat the oven to o 140°F (60°C). Arrange the meat on one or two oven racks and place it on the middle. Bake until the meat has dried out (about 2 hours) flipping it every 30 minutes and rotating the tray every now and then to cook evenly.Allow to cool down and proceed with the recipe.