Carne Apache (Mexican Steak Tartare)
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Pátzcuaro, Michoacán, Mexico
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Description
A Michoacán preparation from Pátzcuaro in which finely ground beef is cold-'cooked' entirely in fresh lime juice — a technique that denatures the proteins much as heat would — then folded with white onion, tomato, cilantro, green olives, sweet red pepper, and fresh chile. The result sits somewhere between ceviche and tartare: bright with acid, punctuated by the grassy heat of chile perón (Capsicum annuum var. perón) or serrano (Capsicum annuum), and finished with a thread of light olive oil. Served on tostadas or alongside hot tortillas, it is a street-market staple of inland Michoacán that rarely appears in restaurant kitchens outside the region.
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Flavour Context
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