In the local mercado (this is in northern California, a bit above SF),
the meat counter offers a number of cuts of beef (and a few of pork),
all sliced very thin (~1/8"). I get them when I want to make Philly
cheesesteaks, or to make jerky, but what are they "supposed" to be for?

Based on the piles at the mercado, a whole lot of people are eating a
whole lot of *something* made from it. What are some "traditional" or
"standard" Mexican recipes that call for dinner-plate-sized very thin
slices of various cuts of beef?

I don't recall seeing anything of that shape in a dish in a Mexican
restaurant, nor have I seen it called for in a recipe for a Mexican
dish. Or maybe I don't know what I'm looking for (well, except for Al
Pastor, but do folks even make that at home?)

Isaac

On Sat, 22 Apr 2017 21:38:15 -0700, isw > wrote:

> In the local mercado (this is in northern California, a bit above SF),
> the meat counter offers a number of cuts of beef (and a few of pork),
> all sliced very thin (~1/8"). I get them when I want to make Philly
> cheesesteaks, or to make jerky, but what are they "supposed" to be for?
>
> Based on the piles at the mercado, a whole lot of people are eating a
> whole lot of *something* made from it. What are some "traditional" or
> "standard" Mexican recipes that call for dinner-plate-sized very thin
> slices of various cuts of beef?
>
> I don't recall seeing anything of that shape in a dish in a Mexican
> restaurant, nor have I seen it called for in a recipe for a Mexican
> dish. Or maybe I don't know what I'm looking for (well, except for Al
> Pastor, but do folks even make that at home?)
>
I went overboard at the Mexican grocery the other day and one of the
items I bought was fresh cecina. It's paper thin fresh beef, no idea
what cut. I tried to figure out what to do with it, but only came up
with what to do with the dried version... so I made stroganoff.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Am Sonntag, 23. April 2017 06:38:22 UTC+2 schrieb isw:
> In the local mercado (this is in northern California, a bit above SF),
> the meat counter offers a number of cuts of beef (and a few of pork),
> all sliced very thin (~1/8"). I get them when I want to make Philly
> cheesesteaks, or to make jerky, but what are they "supposed" to be for?
>
> Based on the piles at the mercado, a whole lot of people are eating a
> whole lot of *something* made from it. What are some "traditional" or
> "standard" Mexican recipes that call for dinner-plate-sized very thin
> slices of various cuts of beef?
>
> I don't recall seeing anything of that shape in a dish in a Mexican
> restaurant, nor have I seen it called for in a recipe for a Mexican
> dish. Or maybe I don't know what I'm looking for (well, except for Al
> Pastor, but do folks even make that at home?)

With that cut, I'd make roulade or cut it up for Korean bulgogi.

Bye, Sanne.

On Sat, 22 Apr 2017 21:38:15 -0700, isw > wrote:

>In the local mercado (this is in northern California, a bit above SF),
>the meat counter offers a number of cuts of beef (and a few of pork),
>all sliced very thin (~1/8"). I get them when I want to make Philly
>cheesesteaks, or to make jerky, but what are they "supposed" to be for?
>
>Based on the piles at the mercado, a whole lot of people are eating a
>whole lot of *something* made from it. What are some "traditional" or
>"standard" Mexican recipes that call for dinner-plate-sized very thin
>slices of various cuts of beef?
>
>I don't recall seeing anything of that shape in a dish in a Mexican
>restaurant, nor have I seen it called for in a recipe for a Mexican
>dish. Or maybe I don't know what I'm looking for (well, except for Al
>Pastor, but do folks even make that at home?)
>
>Isaac

the packages at my Winco call it Carne Asada beef. In addition to
being cut thin, it is also cut in strips. I get it for grinder
sandwiches.
Janet US