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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 Carne Apache, 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 myself.
Southwest Recipes and
Mexican Carne Apache Recipe:
Yields: serves many
Prep time: 30 min
, roughly cut
1 pound extra-lean ground beef (hamburger)*
8 ounces (1 cup) freshly-squeezed
3/4 to 1 cup medium-dice tomatoes
1/4 cup medium-dice onions
chile pepper, cut in small strips***
Green jalapeno chile peppers to taste
1 bunch fresh
salt and freshly-ground black
pepper to taste
* Use only the freshest ground
beef available from a trusted source. It is best to grind your own ground beef.
** 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
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 the beef, work in the juices and add the
tomatoes, onions, chile peppers, salt, and pepper.
Serve with corn chips, corn tortillas, saltine
crackers, or Mexican Guerreros (your choice).
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States
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