Carne Apache Recipes

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CARNE APACHE



Carne Apache image

This, the only thing I can compare it to, is steak tartare, mexican style. This is like a ceviche, but with lean ground beef, so technically, the beef is raw cooked by acids in lemon. If you are not open to things like this, please skip this one. I love this since the first time I tried it, and everyone I have given it to has liked it as well, but some do not want to try it when I tell them the raw beef part.

Provided by Brisket in Roses

Categories     Meat

Time P1DT10m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 lb ground beef (must be lean....like 99% lean)
8 ounces lemon juice
coarse salt and pepper
6 tablespoons fresh cilantro, roughly minced
3/4 cup tomatoes, medium dice
1/4 cup onion, medium dice
2 chipotle peppers, cut in strips

Steps:

  • In a shallow dish (i use a shallow baking dish) spread out the ground beef evenly. Pour the lemon juice on it and mix it in well with a fork.
  • Leave in refrigerator overnight, mixing with a fork every few hours so as to "cook" the beef.
  • When ready to serve, add the tomatoes, onion, cilantro, chipotle peppers, salt, and pepper.
  • I usually serve this on tostadas with a little hot sauce (valentina brand preferred, found in mexican section in grocery stores.).

CARNE APACHE



Carne Apache image

One of my DH's favorite meals (and mine too, because it's cheap and easy). I received quite a culture shock when he showed me how to make this, but it's actually quite good. I try to keep an open mind! Also, I don't really measure when I make this, so please feel free to adjust as needed to suit your taste.

Provided by KlynnPadilla

Categories     Healthy

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs extra lean ground beef
4 -6 roma tomatoes, seeded and diced
2 serranos, seeded and minced
1 medium onion, diced
1/4 cup cilantro, chopped
5 -7 limes, juiced
1 tablespoon white vinegar
salt and pepper

Steps:

  • In a large bowl, combine the tomatoes, serranos, onion and cilantro. Add meat and mix well. Season with salt and pepper, and add lime juice and vinegar. You don't want too much lime juice/vinegar, just enough to thoroughly distribute through the meat to 'cook' it. I usually start with about 4 or 5 limes, and go from there. Sometimes I don't use the vinegar.
  • Cover with plastic wrap and refrigerate about 1 to 2 hours, stirring well every 30 minutes or so, and adding more lime juice if necessary. It may not take 2 hours, you just want the beef to be mostly brown.
  • I serve with tortilla chips and Salsa Valentina (found in Mexican food aisle).

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