These New Mexico beef jerky recipes offer a delicious taste of the Southwest, featuring bold flavors of red chili or green chili and a hint of lime. Enjoy this flavorful and protein-packed snack on its own, or incorporate it into your favorite dishes!
These New Mexican-style jerky recipes showcase the bold flavors of the Southwest, whether it’s the smoky heat of chipotle peppers or the earthy sweetness of roasted Hatch green chiles. Enjoy these delicious and protein-rich snacks inspired by New Mexico’s culinary traditions!
Drying the Meat
Drying or dehydrating beef sheets for New Mexico beef jerky is a unique process that achieves the authentic jerky experience. Before you begin with the recipes below, which have been adapted for modern ovens, please read this article I wrote about using low heat (lower than modern ovens can accommodate) and the various dehydration methods. Click to Read Here
Also, scroll down to see the meat slicers for super-thin meat to make sheet jerky.
New Mexico Beef Jerky Recipes
New Mexican Red Chile Sheet Jerky
Ingredients
- 2 pounds lean beef, thinly sliced
- 1/2 cup New Mexican red chile powder
- 1/4 cup apple cider vinegar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions – The Process
1. In a large bowl, combine New Mexican red chili powder, apple cider vinegar, garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper. Mix well to form a marinade.
2. Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
3. Preheat your oven to 175°F (80°C) or the lowest temperature setting.
4. Remove the marinated beef from the refrigerator and drain off any excess marinade.
5. Arrange the beef slices in a single layer on baking sheets lined with parchment paper or silicone mats.
6. Place the baking sheets in the preheated oven and bake for 4-6 hours, or until the beef is thoroughly dried and chewy. Rotate the baking sheets halfway through the cooking time for even drying.
7. Once the jerky is dry, remove it from the oven and let it cool completely before storing it in an airtight container.
Green Chile Lime Sheet Jerky
Ingredients
- 2 pounds lean beef, thinly sliced (1/8 inch)
- 1/2 cup chopped roasted green chiles (Hatch or Anaheim)
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lime
Instructions – The Process
1. In a mixing bowl, combine chopped roasted green chiles, lime juice, olive oil, garlic powder, onion powder, ground cumin, salt, black pepper, and lime zest. Mix well to form a marinade.
2. Add the thinly sliced beef to the marinade, ensuring each piece is evenly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
3. Preheat your oven to 175°F (80°C) or the lowest temperature setting.
4. Drain off any excess marinade from the beef slices and pat them dry with paper towels.
5. Arrange the beef slices in a single layer on baking sheets lined with parchment paper or silicone mats.
6. Place the baking sheets in the preheated oven and bake for 4-6 hours, or until the beef is dried and chewy. Rotate the baking sheets halfway through the cooking time for even drying.
7. Once the jerky is dry, remove it from the oven and let it cool completely before storing it in an airtight container.
Smoky Chipotle Sheet Jerky
Ingredients
- 2 pounds lean beef, thinly sliced
- 1/2 cup chipotle peppers in adobo sauce, minced
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions – The Process
1. In a bowl, combine minced chipotle peppers in adobo sauce, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
2. Add the thinly sliced beef to the marinade, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight.
3. Preheat your oven to 175°F (80°C) or the lowest temperature setting.
4. Remove the marinated beef from the refrigerator and drain off any excess marinade.
5. Arrange the beef slices in a single layer on baking sheets lined with parchment paper or silicone mats.
6. Place the baking sheets in the preheated oven and bake for 4-6 hours, or until the beef reaches the desired texture, rotating the baking sheets halfway through to ensure even drying.
7. Once the jerky is dry, remove it from the oven and allow it to cool completely before storing it in an airtight container.
Hatch Green Chile Garlic Sheet Jerky
Ingredients
- 2 pounds lean beef, thinly sliced
- 1/2 cup chopped roasted Hatch green chiles
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions – The Process
1. In a mixing bowl, combine chopped roasted Hatch green chiles, soy sauce, olive oil, garlic powder, onion powder, ground cumin, salt, and black pepper to make the marinade.
2. Add the thinly sliced beef to the marinade, ensuring all pieces are evenly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight.
3. Preheat your oven to 175°F (80°C) or the lowest temperature setting.
4. Drain off any excess marinade from the beef slices and pat them dry with paper towels.
5. Arrange the beef slices in a single layer on baking sheets lined with parchment paper or silicone mats.
6. Place the baking sheets in the preheated oven and bake for 4-6 hours, or until the beef reaches the desired texture, rotating the baking sheets halfway through to ensure even drying.
7. Once the jerky is dry, remove it from the oven and allow it to cool completely before storing it in an airtight container.
More Articles and Ideas for Homemade Jerky
News Mexico Style Jerky Sheets – This is all about New Mexican style jerky sheets. Excellent info!
Dehydrating Meat for Jerky – Check out the variety of methods to dehydrate meat for jerky.
Kangaroo Jerky – Try something unique, unless you live in Australia
Ask About Jerky – Share your thoughts, comments, or suggestions about jerky. Ask any question, too!
Tools of the Trade
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OSTBA Meat Slicer
Features:
- Child Lock Protection
- Slice meat, cheese, bread, etc.
- Stainless Steel
- Removable blade
Order here OSTBA Meat Slicer
Jerky Cutting Board
Hi Mountain Beef Jerky Slicer Kit.
Features 13.5” Serrated Knife & Non-Slip, Dishwasher-Safe Cutting Board Designed to Slice 1/4″ & 3/8″ Meat Strips.
HAND-SAFE PRESSING PLATE: This jerky slicer boasts an innovative hand-pressing plate that firmly holds the meat in place.
Also features textured ridges for better grip, juice grooves to capture liquids, non-slip rubber feet, and a convenient carrying handle. It flips over for cutting.
Order yours here: Jerky Cutting Board
