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.