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Mexican · Starter
Carne Apache (Mexican Steak Tartare)
Finely ground beef cured in lime juice, then tossed with tomato, onion, cilantro, chile, olives and red pepper. A cool, sharp street-food topping for crisp tostadas, piled with cabbage and tomato.
- YieldMakes about 2 cups; serves 4 on tostadas
- Hands-on26 min
- Total2 h 26 min
- Difficulty
Ingredients
Beef
- 225 gvery fresh lean ground beef, finely ground
- 120 mlfresh lime juice
Salsa
- ⅓ cupwhite onion, finely chopped
- 1 cuptomatoes, finely chopped, unpeeled
- ¼ cupcilantro, finely chopped, scant
- 2serrano chiles (or half a manzano/perón chile), seeds and veins removed for manzano; finely chopped
- 2 tbspgreen olives, pitted and finely chopped, heaped
- ⅓ cupsweet red pepper, peeled and diced
- 3 tbsplight olive oil
- to tastesea salt and freshly ground pepper
To serve
- 8corn tostadas or hot corn tortillasoptional
- to tastefinely shredded cabbage and sliced tomatooptional
- 2hard-cooked eggs, slicedoptional
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