Trim excess fat from the skirt or flank so you have mostly lean meat. In a bowl combine coarse salt, sugar, cracked black pepper, garlic powder, and dried oregano. Rub the mixture evenly all over the beef, massaging it into the surface.

Dry and press

Place the rubbed beef on a rack over a sheet pan. Cover loosely and refrigerate for 12–24 hours to allow flavors to penetrate and initial moisture to draw out. After resting, remove excess moisture with paper towels.

Slow-dry or oven-dry

Preheat oven to 175°F (80°C) or as low as your oven will go. Place beef on a wire rack set over a baking sheet and dry in the oven for 4–6 hours, flipping once halfway, until the meat is dark, leathery, and mostly dry but still slightly pliable. Alternatively, use a dehydrator at 145°F (63°C) for 6–8 hours. Internal pieces should be dry but not brittle.

Finish and store

Let the dried beef cool. Using a sharp knife, thinly slice across the grain, then shred or chop into small pieces about 1/4–1/2 inch in size. The carne seca is now ready to use in the cheese crisps. Store any unused carne seca in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.

Cheese Crisps

Prepare skillet

Heat a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 teaspoon of vegetable oil or rendered beef fat and swirl to coat. Wipe out excess so the pan is just lightly slick.

Make cheese rounds

Working in batches, sprinkle about 1/3 cup of combined shredded sharp white cheddar and 1 tablespoon of shredded monterey jack into the skillet forming a 4–5 inch circle. Sprinkle 2–3 tablespoons of the shredded cooked carne seca evenly over the cheese circle. Cook undisturbed 2–3 minutes until edges are bubbling and turning golden.

Crisp and flip

Once the underside is golden and cheese has melted through, use a thin spatula to loosen the crisp. Flip carefully and cook an additional 30–45 seconds to crisp the other side. Remove to a paper towel-lined tray to drain. Repeat, working in batches, until all cheese and carne seca are used. Keep crisps warm in a low oven (200°F/95°C) on a sheet pan while finishing remaining batches.

Optional shape

If you want taco-shaped cups, while the crisp is still pliable (right after removing first side or immediately after flipping), drape it over an inverted bowl edge or the handle of a wooden spoon to cool into shape. Let cool to set.

Assembly & Garnish

Warm tortillas

Warm tortillas briefly on a hot skillet or in the oven until pliable, about 20–30 seconds per side on a skillet or 5–8 minutes in a 300°F oven wrapped in foil.

Build plates

Place a warm tortilla on each plate. Top with a cheese and carne seca crisp (whole or shaped) or break a crisp into pieces to scatter over the tortilla. Add about 2 tablespoons of pico de gallo or chopped tomatoes per serving, sprinkle with crumbled cotija, sliced radishes, and a pinch of chopped cilantro.

Serve

Serve immediately with lime wedges and hot sauce or salsa verde on the side. Encourage diners to squeeze lime over the crisp for bright acidity and eat while the cheese is still crisp and the carne seca shows its deep, savory flavor.