Mexican Carne Apache Food

MEXICAN CARNE APACHE RECIPE

Steps:

• 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, stir 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).
• Serves many.

CARNE APACHE

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).

CARNE APACHE

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.).