Carne seca para botana (dried meat appetizer)

Yield: 8 servings

Measure Ingredient
From northern Mexico
14 ounces Dried beef, preferably from Monterrey, cut in
2 larges Limes, sliced (Monterrey/Nueva Leon).
2 eaches Squares
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

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