Carne Apache (Mexican Steak Tartare)
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.
Four in town · one elsewhere in British Columbia · five not yet within reach.
- In town
- 4 · fresh lime juice, finely chopped white onion, finely chopped unpeeled tomatoes, scant 60 ml (scant ¼ cup) finely chopped fresh cilantro
- Elsewhere in British Columbia
- 1 · heaped tablespoons finely chopped pitted green olives
- Not yet within reach
- 5 · chile perón (Capsicum annuum var. perón), seeds and veins removed, finely chopped — OR 2 chiles serranos (Capsicum annuum), finely chopped, diced peeled sweet red pepper, finely shredded cabbage, tomato slices, raw egg or hard-cooked egg slices
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