Mexican Steak Tartare | Carne Apache Recipe | Mexican Recipes (2024)

FAQs

What is Carne Apache made of? ›

Here's a basic recipe for Carne Apache:

1 pound of extra-lean ground beef. 8 ounces (1 cup) of freshly squeezed lime juice. 3/4 to 1 cup of diced tomato. 1/4 cup of diced onions.

Tartare calls for the best-quality meat; you'll eat it raw, so go for the good stuff — rib eye or flatiron is a nice way to go. To get a perfectly diced steak for tartare, freeze the beef until it is just firm, about 15 minutes, before slicing.

Toxoplasmosis is caused by a cellular parasite, Toxoplasma gondii. The cat is the primary host in the parasitic life cycle, and the illness is spread by contact with infected cat feces or ingestion of raw infected meat (such as 'steak tartare') or water.

Trim the beef, discarding any sinew, then finely chop using a large, heavy knife. Put in a bowl and add the shallot, cornichons, capers and parsley. Add the mustard and hot sauce to taste. Season with salt and freshly ground black pepper.

Cover the container and let "cook" for about 4 hours mixing occasionally. Just before serving cut up the avocados and mix in the Carne Apache. After about 4 hours the hamburger will be cooked (brown) by the lime juice and it will also Look Cooked. Serve on tostada shells.

"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.

In terms of age/freshness, if you can buy a steak in the grocery store, it's fit for tartare. I never use ground meat for this purpose because that takes all the little bacteria on the surface and redistributes them throughout the meat so they can grow with impunity. So get a whole steak.

Yes, you can use supermarket beef for tartare as long as you are shopping at high-quality, high-end grocers or butchers that meet the qualifications recommended for eating raw or undercooked meat. The store should be clean and fresh, without odors. The meat should be bright red, odorless, and of the highest quality.

As you start to digest that steak tartare, you won't only get a delicious snack, but you can also get a great serving of vitamin B as well. There have even been some studies that have linked the vitamin B in raw beef to better reproductive health.

Chefs often use a quick and simple disinfecting method for steak tartare, which involves dropping your beef into a pot of boiling salted water for about 10 seconds, and then dipping it into an ice water bath to stop the cooking.

How do you not get food poisoning from steak tartare? ›

Beef tartare is made from raw ground beef, which can potentially contain harmful bacteria such as E. coli or Salmonella. In order to reduce the risk of foodborne illness, the U.S. Department of Agriculture (USDA) recommends that all beef be cooked to an internal temperature of at least 160 degrees Fahrenheit.

Processed meat, such as ground beef, is at a greater risk for bacteria exposure. When meat is processed through a grinder, a larger surface area is then exposed to potentially harmful microbes. So, when choosing the meat for your steak tartare, you should skip that pre-packed ground beef and go with whole cuts instead.

If you find that you have leftover tartare, don't toss it out! You can have it for lunch the next day. Spread the leftover tartare on a piece of toast and put it under the broiler for about a minute.

The other theory states that it comes from French Polynesia, where it is common to consume raw meat and was popularized in hotels of French origin in the early twentieth century, a time in which the prestigious chef Auguste Escoffier carries out an update of several sauces, including the tartar sauce.

A popular street food in Mexico, Carne Tártara or Carne Apache is a dish of ground beef cured in lime juice, like a ceviche.

In Spanish, Carne literally means “flesh/meat/beef” and Asada means “roast/broiled/grilled,” so “grilled meat.” When it comes to “carne asada” in cooking, the term refers to grilled and sliced beef, usually skirt, flank or flap steak.

Carne asada: Grilled meat, usually beef, sliced thin. Carnitas: Literally “l*ttle meats.” Usually pork butt simmered and fried in its own fat.

Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as diezmillo in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.