Carne Apache

1. 1

   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.

2. 2

   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.

3. 3

   I serve with tortilla chips and Salsa Valentina (found in Mexican food aisle).

* Per serving · 4 servings · Values may vary.

No additional tips available.