• Mexican-style beef tartare with chipotle lime dressing. (The Chefs' Line)

Carne apache is a Mexican-style beef tartare, similar to ceviche in that it uses lime to cure and season the beef.






Skill level

Average: 1.3 (191 votes)

Traditionally the beef is left in lime juice overnight. el Público’s version is dressed with lime just before serving to maintain a vibrant flavour and appearance. We also serve this with a 65C sous vide egg, for it’s just-set texture, but it’s just as good with a fresh raw egg yolk.


  • 200 g beef striploin, fat and sinew trimmed
  • 2 tbsp tomato, seeds removed, finely diced

  • 2 tbsp white onion, finely diced

  • 2 tbsp jalapeño, seeds removed, finely diced

  • vegetable oil, for deep-frying
  • 400 g royal blue potato, thinly sliced on mandolin

  • 1 lime, zest finely grated
  • 80 ml (⅓ cup) chipotle chillies in adobe
(see Note)
  • 2 tbsp Dijon mustard

  • 2 tbsp lime juice

  • 2 tbsp vegetable oil

  • 1 tbsp baby capers, dried well
  • 2 egg yolks
(see Note)
  • 1 radish, thinly sliced on mandolin

  • 1 tbsp chopped coriander

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time: 10 minutes 

Place the beef in the freezer for 10 minutes or until firm. Finely dice the beef and place in a large bowl.

Add the tomato, onion and jalapeño.

Heat the oil in a large deep-sided saucepan until 160ºC. Deep-fry the potato, in batches, until golden brown and bubbles stop forming around the chips. Remove with a slotted spoon, drain on paper towel, season with sea salt. Grate the lime zest over the chips and season with freshly ground black pepper.

Deep-fry the capers at 160ºC until crispy. Remove with a slotted spoon and drain on paper towel.

Place the chipotle, mustard, lime juice and oil in a blender and blend until smooth. Adjust with more salt and lime juice, if necessary.

To plate, dress the beef tartare with just-enough of the chipotle dressing. Spoon the tartare onto plates, assemble the potato chips alongside, garnish with the egg yolk, fried capers, radish and coriander.


Chef’s notes

• At el Público, we make our own chillies in adobe from a range of dried Mexican chillies, but you can buy canned chipotle chillies in adobe from Latin grocers and select delicatessens.


Tommy Payne is the head chef of el Público. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.

This recipe has been edited by SBS Food and may differ slightly from the series.