|
Trim the ends, top and bottom of the beef with a very sharp knife so you get a loaf-shaped chunk of meat which weighs about 1 ¼ lbs. Have the length and grain of the meat running crosswise in front of you, put your hand flat on top and start slicing it at one end, 1/8 inch below your hand.
Work your way across but stop 1/8 inch before you get to the end. Do not cut right through!
Turn the meat 180 degrees and start another cut another 1/8 inch down. When you have cut an inch in, open the top slice with the hinge you have made, put your hand on the new top and keep cutting.
Repeat the process until you have one long 1/8 inch thick piece of meat.
Combine the limejuice, oregano, and salt and stir until the salt dissolves. Smear this mixture all over the meat then fold it all back to its original shape. Let it stand for 30 minutes.
Unfold the meat and hang it to dry somewhere with good air circulation for a few hours for semi-dry beef or overnight for drier beef.
Cut it into pieces, cover, and refrigerate.
You can rub some oil over it if you like to make sure the meat does not dry out any more.
Serve with tortillas, guacamole, and some cilantro for garnish.
(Makes 1 lb)
|
