Carne seca para botana (dried meat appetizer)
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Recipe by: goffrey
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
From northern Mexico -(Monterrey/Nueva Leon).
------------------------FOR THE BEEF-----------------------------
14 oz Dried beef, preferably from 2 ea Squares
-Monterrey, cut in Vegetable oil
----------------------FOR THE GARNISH---------------------------
2 lg Limes, sliced 4 ea Limes, quartered
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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