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Carne Apache

2016-05-22

This is the Mexican ceviche version of Steak Tartare. Where in Steak Tartare the lemon juice is added during preparation, here the meat is cured (cold-cooked) with lemon juice for an extended time before preparation. It also bleaches the meat to a very light pinkish color.

I tried it, but I cannot say that I liked this.
The lemon juice makes the meat soggy and sour, something I could not appreciate.

Food safety warning:
Do not make this with store-bought mass-processed ground meat. Grind or mince a roast at home.

INGREDIENTS

This is what you need for 6 servings:

• 1 ½ lb. top sirloin, minced or finely ground
• 1 cup of fresh lime juice
• 3 plum tomatoes
• 1 avocado
• up to 1 ½ onion
• cilantro or parsley
• 1 chipotle chile or powder
• 1-4 jalapeño peppers
• S&P

Pic1: tostada de carne apache
internet picture

Directions

What it's supposed to look like:

 

 

• Soak the uncooked beef in the lime juice for 2 hours at room temperature. (Pic2)
• Chop the avocado, tomatoes, cilantro, onion, chipotle chile and jalapeño in small pieces. (Pic3)
• Mix the vegetables in the ground beef and lime mixture. (Pic4)
  Know your hot peppers. Use only the amount that you can tolerate.
• Add S&P to taste.
• Cover and refrigerate for at least 30 minutes.
• Serve with crackers or tostadas.

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