Carne Seca Para Botana (dried Meat Appetizer) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
From northern Mexico,
-, (Monterrey/Nueva Leon).
FOR THE BEEF
14 ounce: Dried beef, preferably from
2 each: Squares,
-Monterrey, cut in
Vegetable oil,
FOR THE GARNISH
2 large: Limes, sliced
4 each: Limes, quartered
Directions:
Heat comal or griddle. Lightly baste beef with oil, and roast on both
sides. To serve, place roasted beef on a platter. Garnish with limes.
Serve with cold beer. Makes 8 servings. From: THE TASTE OF MEXICO by
Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN
0-941434-89-3. From the collection of Karin Brewer
Submitted By KARIN BREWER On 01-20-95
Source from luhu.jp
sides. To serve, place roasted beef on a platter. Garnish with limes.
Serve with cold beer. Makes 8 servings. From: THE TASTE OF MEXICO by
Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN
0-941434-89-3. From the collection of Karin Brewer
Submitted By KARIN BREWER On 01-20-95
Source from luhu.jp