Best 2 Carne Apache Recipes
Are you craving a dish that is packed with bold flavors and tantalizing textures? Look no further than Carne Apache, a delectable traditional Mexican dish that is guaranteed to satisfy your taste buds and transport you to the vibrant streets of Mexico. This delectable dish combines the smokiness of roasted meat with a rich and flavorful sauce, creating a symphony of flavors that will leave you craving for more. Get ready to embark on a culinary journey as we delve into the world of Carne Apache, exploring the best recipes and cooking techniques to create this mouthwatering dish in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CARNE APACHE
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
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
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
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.).
Tips:
- Choose the right cut of beef. Carne Apache is traditionally made with flank steak, but you can also use skirt steak or hanger steak. These cuts are all relatively thin and have a good amount of marbling, which makes them tender and flavorful.
- Marinate the beef. Marinating the beef helps to tenderize it and add flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, cumin, and chili powder is a good place to start.
- Cook the beef over high heat. Carne Apache is best cooked over high heat, which helps to create a nice char on the outside while keeping the inside tender and juicy. You can cook the beef on a grill, in a skillet, or on a griddle.
- Don't overcook the beef. Carne Apache is best served medium-rare or medium, so be careful not to overcook it. Overcooked beef will be tough and chewy.
- Serve the beef with your favorite sides. Carne Apache can be served with a variety of sides, such as rice, beans, tortillas, or salad. You can also top it with your favorite salsa, guacamole, or sour cream.
Conclusion:
Carne Apache is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're grilling it for a backyard barbecue or cooking it in a skillet for a quick weeknight meal, Carne Apache is sure to please everyone at the table.
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