Mexican Steak Tartare
The Mexican version of Steak Tartare has almost the same ingredients as the pico de gallo salsa, which are onion, tomato, and lime juice. For this reason, this dish is sometimes called Carne a la Pico de Gallo, although Carne Tártara, Carne Apache, and Ceviche de Carne are more popular names for it. Of course, we love to change things and make them our own, and so the ingredients for carne tártara vary from region to region.
Mexican Steak Tartare Recipe - Carne Tartara
Mexican Steak Tartare Recipe - Carne TartaraSome optional items include capers, olive oil, cucumbers, and radishes. So, here you have a basic recipe for Carne tártara that you can enjoy and change to your liking! My personal version includes Kikkoman soy sauce, because it is a flavor enhancer and a very versatile ingredient that can be used in many different cuisines (and Mexican food is not an exception)!
This appetizer is all the rage with men, it is meat after all! In Mexico, men enjoy preparing carne tártara and having it with cold beers, while watching a soccer game with friends or just having a good time with the family.
How to make Mexican Steak Tartare
DIRECTIONS:
- Place meat in a glass bowl and stir in the lime juice. Cover with plastic wrap and place in the refrigerator for 4 hours. (Please check the ingredients list below)
- After 4 hours, drain all the liquid from the bowl. Make sure to drain as much as possible.
- Gently mix in the red onions, serrano peppers, tomato, and cilantro. Stir with a fork carefully.
- Pour in the Kikkoman soy sauce and Worcestershire sauce, and mix again. Season with salt and pepper. Serve over corn tostadas or saltine crackers.
Enjoy your Steak Tartare!
Mexican Steak Tartare
Ingredients
- 1 pound beef tenderloin ground or finely chopped
- ¾ cup lime juice
- 2 tablespoon Kikkoman soy sauce
- 2 tablespoon Worcestershire sauce
- ½ cup red onion chopped
- 2 serrano peppers finely minced
- 1 cup tomato finely chopped
- ½ cup cilantro finely chopped
- Salt and pepper to taste
Instructions
- Place meat in a glass bowl and stir in the lime juice. Cover with plastic wrap and place in the refrigerator for 4 hours.
- After 4 hours, drain all the liquid from the bowl. Make sure to drain as much as possible.
- Gently mix in the red onions, serrano peppers, tomato, and cilantro. Stir with a fork carefully.
- Pour in the Kikkoman soy sauce and Worcestershire sauce, and mix again. Season with salt and pepper. Serve over corn tostadas or saltine crackers.
Notes
- This appetizer is usually served with corn tostadas, saltine crackers, and nowadays even with iceberg lettuce.
- Optional topping: diced avocado, olive oil, hot sauce or more Kikkoman soy sauce to your liking.
Nutrition
I’m so happy to be able to partner again with Kikkoman and bring you this recipe (from my husband’s family!) using their soy sauce. This sauce is very versatile for adding flavor to your recipes, and you can also use it as a traditional browning sauce. Kikkoman soy sauce is traditionally brewed and, like a fine wine, is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma, and distinctive reddish-brown color. So, what are you waiting for? Let’s get cooking! #KikkomanSabor
¡Buen provecho!
Mely,
This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mines.
More recipes:
Steak Quesadilla
Steak Ranchero
Unknown
When do you cook the meat?
mmartinez
Hello,
The meat is cooked by the lime juice.
Sandra Rocha
The acid in the lime juice cooks the meat just like in ceviche.
NanciD
Mely, I love your recipes, you are my fero (food-hero)!!:) if you didn't know it, by appearance one might thinks it would be complicated, but, not so, it is a simple yet so tasty recipe, and you're so right, a man's favorite to accompany their drinks. I love this delicious appetizer, my new go-to!!.Thank you!!!!
mmartinez
Hello Nanci,
Thank you for your kind words. Enjoy the recipe. This "carne tartara" is really tasty!
nick
what is the longest you could let the meat soak in the lime juice??
mmartinez
Hello Nick,
I had left the meat in the fridge from one day to another, but it changes in taste. Still really good.
Emmanuel Sanchez
Just tried this today because a German buddy of mine had brought something similar to a bbq... oh my goodness. This was phenomenal!!!! I think I may add more tomato and serrano next time just because 🙂
Thanks a million Mely!!!
Aaron Chavez
I would call this Ceviche de Carne because it is cooked in lime; similar to Ceviche de Pescado or Cerviche de Camaron. "Tartare" is traditionally, chopped raw meat with seasonings and garnishes. I like that you specify tenderloin because it is lean. You wouldn't want to make this with a fatty cut like chuck and you definitely don't want to do this with pre-packaged ground beef.
Mely Martínez
Hello Aaron, I hope you can read the ingredient list. It clearly states beef tenderloin ground or chopped.