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Photo of Marisela Reyna.

This recipe was shared with me by Marisela Reyna of Hillsboro, Oregon. Marisela says that when she makes this recipe for her family, she increases the recipe and use 5 pounds of ground beef. Her children love this dish so much that it will be eaten in a day.

It is hard to describe this recipe, as it is a little like Mexican-style steak tartare because of the raw beef, but also like ceviche because the raw beef is cooked by the acids of the lime juice. I was apprehensive at eating this dish at first, but it is absolutely delicious! I really like this recipe for Carne Apache. When Marisela shared it with us, I wanted to eat the whole dish of it.

Check out more delicious Southwest Cooking Recipes and also learn about the History of Ceviche, Seviche, or Cebiche.

Carne Apache

1 pound extra lean ground beef*
8 ounces freshly-squeezed lime juice**
3/4 to 1 cup tomatoes, medium dice
1/4 cup onions, medium dice
2 chipotle chile pepper, cut in small strips***
Green jalapeno chile peppers to taste
1 bunch fresh cilantro, roughly cut
Coarse salt and freshly-ground black pepper to taste

* Use only the freshest ground beef available from a trusted source.

** Marisela likes to use key limes.

*** Marisela like to use canned La Morenita jalapenos. She uses both the juice and the jalapenos (diced) in the recipe.

In a large shallow baking dish, spread out the uncooked ground beef evenly. Pour the lime juice over the top and mix together well with a fork.

Either let sit at room temperature for 4 hours or refrigerate 10 to 12 hours or overnight to marinate and "cook" the beef. Stir the mixture every so often to combine the juices.

After marinating, work in the juices and add the tomatoes, onions, chile peppers, salt, and pepper.

Serve with corn ships, tostadas, or Mexican Guerreros.