Best Bar Snack Ever: How to Make Murky Jerky
|Doesn't look like much, but it's still awesome.|
What dive bars are not is a place for gourmet food. Very few people eat in dive bars, and the food is usually limited to bags of chips, mini-pretzels, peanuts or maybe, if you're very adventurous, a frozen pizza heated up in a household oven in the back.
El Dandy del Sur is an archetypal American dive bar, except that it happens to be located on 6th Street in Tijuana, a cross street of Revolución that's lined with nighttime entertainment: dance clubs, transvestite shows and bars both seedy and trendy. El Dandy del Sur is the seedy type, legendary, with a long bar, occasional live music from bands looking to get their start, and a menu that's long on beer, tequila and Irish whiskey and not much else.
|El Dandy del Sur's Facebook|
The jerky they use is so dry you could reduce it to powder by banging it hard on the bar; go for the driest, burliest, gnarliest pieces you can find. Don't be exact with this recipe; don't bust out the measuring spoons. Just wing it. You'll need:
2-3 oz. beef jerky, preferably without added flavor
2 Tbsp. salsa inglesa (Worcestershire sauce)
2 Tbsp. hot sauce (Gringo Bandito works great here; sriracha/rooster sauce, not so much)
2 Tbsp. lime juice
1. Toss the jerky in a microwave-safe bowl and throw the other three ingredients on top.
2. Microwave for 44 seconds ("Why 44 seconds and not 45?" "It takes less time to enter.").
3. Toss with your fingers and eat with your favorite beer.
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