Mexican Heat Beef Jerky

This Mexican Heat Beef Jerky is made with spicy Serrano peppers and red pepper flakes to light your lips on fire and satisfy that spice craving.

Course Snack

Cuisine American, Beef Jerky

Keyword beef jerky, Jerky, Mexican Beef Jerky

Prep Time 1 hour

Cook Time 4 hours

Total Time 6 hours

Servings 5

Calories 189 kcal

Author Will

Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
While the meat is in the freezer, combine marinade ingredients in a blender and blend until the ingredients are fully mixed. Transfer to a bowl or ziplock bag.
Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for more chew.
Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
The jerky is finished when it bends and cracks, but does not break in half.

Old Pro Tips:

Buy already sliced beef roast to avoid slicing yourself. It saves time!
Use curing salt or celery juice powder to extend the life of the jerky
Marinate closer to 24 hours for the most intense flavor
Use a blender when using whole peppers or other whole ingredients for more intense flavors

Nutrition Facts

Mexican Heat Beef Jerky

Amount Per Serving

Calories 189 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 70mg23%

Sodium 114mg5%

Potassium 282mg8%

Carbohydrates 4g1%

Sugar 3g3%

Protein 24g48%

Vitamin A 370IU7%

Vitamin C 2.5mg3%

Calcium 15mg2%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.