This sliced beef dish is native to Argentina, but it is now enjoyed throughout Latin America, including Mexico where it is used to make tortas with bolillos.
Ingredients:
- 3lbs beef steaks sliced very thin (1/8 of an inch thick)
- 2 tablespoon lemon juice
- 3 cloves crushed garlic
- 1 teaspoon chile powder
- 3 eggs, beaten
- salt to taste
- pepper to taste
- flour
- oil for frying
Preparation:
In a bowl whisk together the lemon juice, garlic and chile powder. Marinate the beef for at least 2 hours in the mixture. Heat the oil over medium heat. Add a drop of egg to the oil, if it bubbles and floats, the oil is ready. If it sinks, the oil is not hot enough.
Add salt and pepper to the flour and place in a shallow pie pan or a large bowl. Set up an "assembly line" with the beef, then the eggs, then the flour then the oil.
Using a fork, pick up a piece of the beef and dip it in the eggs. Then place the piece of beef in the flour and shake the plate to coat the bottom. Turn the beef over and place back in the flour and shake the plate to coat the other side. Place in the hot oil and prepare another piece of meat. When you add the new piece of meat in, turn the previous one. After that, when you add a new piece, remove the one that has been cooked on both sides and drain on paper towels or a brown paper bag. Enjoy immediately.
