Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | From northern Mexico |
14 ounces | Dried beef, preferably from Monterrey, cut in |
2 larges | Limes, sliced (Monterrey/Nueva Leon). |
2 eaches | Squares |
\N \N | Vegetable oil |
4 eaches | Limes, quartered |
FOR THE BEEF
FOR THE GARNISH
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