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

FAQs

What kills the bacteria in steak tartare? ›

For those worried about bacteria, chefs know how to kill them off, typically in a process that includes submerging the beef in boiling salt water for ten seconds, then dropping it into a bucket of ice water for 10 more.

If you've never had carne apache before, you can think of it as beef tartare meats ceviche. In other words, it's a chopped raw beef dish—as classic steak tartare is—seasoned with just what you'd expect in a ceviche: lime, chile, tomato, onion and cilantro.

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.

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.

Eating raw meat is a risky business, but poisoning from steak tartare is rare because the dish is usually served only in high-end restaurants where hygiene is the rule and the meat is supplied by reliable butchers.

First, chefs dunk the beef into the boiling water for ten seconds, which kills off the vast majority of bacteria on the surface that can make diners sick. They then place it in the ice water, immediately halting any cooking to preserve the raw texture and character of the beef.

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.

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

Carne means meat . Asada means roasted, but in Mexico carne asada is understood as either meat cooked on a grill or a cookout. If I say “me gusta la carne asada” it means I like grilled meat.

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.

Can you use filet mignon for steak tartare? ›

While flank and skirt steak are great for grilling, you want beef tenderloin—home to prized cuts like filet mignon and chateaubriand—for tartare. Why? Because the tenderloin is home to the most tender meat on the animal (it's built right into the name, after all).

Acids like lemon juice, lime juice and vinegar break down raw meat, allowing the marinade's oil and spices to deeply penetrate and infuse the meat with flavor and moisture. They dig out little pathways in the meat and allow the marinade to seep in.

Lime juice has previously been shown to break down connective tissues and affect tenderness in a positive manner (Hinkle, 2010).

Carne Apache is also similar to ceviche because the beef is cooked by the acids of the lime juice. At first, I was not sure about eating this dish. I did try it and I must say, “I really like this recipe for Carne Apache, It is absolutely delicious!” If you try it I am positive that you will like it too.

Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety.

These pathogenic bacteria are able to invade our bodies or produce toxins to cause illness. They cannot be seen or smelled on the meat, but can generally be killed by normal cooking conditions (i.e. cooking to a core temperature of at least 75°C instantaneously or other effective time/ temperature combinations).

In order to kill these bacteria, it's important to cook all foods to a safe internal temperature. The CDC lists the following temperature guidelines for several common types of food: poultry, whole or ground: 165°F (74°C) whole cuts of meat (beef, pork, lamb, or veal): 145°F (64°C)