Carne Apache Tostadas
Mexican Recipe

Similar to ceviche, but made with beef, this refreshing dish uses lime juice to “cook” the meat overnight. I was apprehensive at first, but it’s absolutely delicious. Of course, use only the freshest meat available from a trusted source.

Ingredients

Serves

1	pound	ground chuck
1	cup	freshly squeezed lime juice*
8		corn torillas fried*
1	recipe	Pico de Gallo
1/2+	teaspoon	salt
1		avocado, chopped
~		cilantro, chopped

*Approximately 6 limes.

** Locate these smaller tortillas—or a bag of pre-made tostada rounds—in Mexican markets.

Directions

1. Place the meat in a spacious glass bowl; add the salt and pour in the lime juice. Mix well and marinate for 10-12 hours or overnight. Stir twice during the marinating period. This cooks the meat.

2. Remove the meat from the refrigerator and work in the juices.

3. Stir in one cup of the pico de gallo and mix well.

4, Divide the mixture equally among the prepared tortillas. Top with the remaining pico de gallo , chopped avocado, and cilantro.

Preparation time: 25 minutes with prepared Pico de Gallo; 8-10 hours downtime.

A Barbara Adams Beyond Wonderful recipe with Home Chef Mexico, Yolanda Resendiz.

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

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