Carne seca para botana (dried meat appetizer)
8 servings
Ingredients
| Quantity | 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 |
Directions
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