Similar to ceviche, but made with beef, this refreshing dish uses lime juice to “cook” the meat overnight. I was apprehensive at first, but it’s absolutely delicious. Of course, use only the freshest meat available from a trusted source.
|1||cup||freshly squeezed lime juice*|
|8||corn torillas fried*|
|1||recipe||Pico de Gallo|
|*Approximately 6 limes.** Locate these smaller tortillas—or a bag of pre-made tostada rounds—in Mexican markets.|
1. Place the meat in a spacious glass bowl; add the salt and pour in the lime juice. Mix well and marinate for 10-12 hours or overnight. Stir twice during the marinating period. This cooks the meat.
2. Remove the meat from the refrigerator and work in the juices.
3. Stir in one cup of the pico de gallo and mix well.
4, Divide the mixture equally among the prepared tortillas. Top with the remaining pico de gallo , chopped avocado, and cilantro.