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.
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Some 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.
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.
- 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
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Place meat in a glass bowl and stir in the lime juice. Cover with plastic wrap and place in the refrigerator for 4 hours.
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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.
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Pour in the Kikkoman soy sauce and Worcestershire sauce, and mix again. Season with salt and pepper. Serve over corn tostadas or saltine crackers.
- 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.
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
When do you cook the meat?
Hello,
The meat is cooked by the lime juice.
The acid in the lime juice cooks the meat just like in ceviche.