This dish is one of the most popular light suppers in my mother’s home.
- 1 kilo of beef, preferably flank, cut very thinly, as if for jerky
- 10 limes
- 1 C. oil
Sesaon the beef with salt, place in a non-reactive bowl, and cover with lemon juice. Let rest for 15 minutes. Hang outside on clothesline to dry (approximately 24 hours) or, alternatively, place them in a food dehydrator until dry.
Once dry, heat the oil in a frying pan and fry the steaks quickly just until they begin to brown, remove from the pan and drain on paper towels.
Serve with beans, tortillas and picante sauce.
Published or Updated on: January 1, 2006