Carne Apache Lettuce Cups with Crispy Bodega Red Potatoes

Carne Apache is a traditional beef preparation typical to the Mexican state Michoacán. Usually made with lean ground beef, it is sort of a cross between steak tartare and ceviche. As with ceviche, the acid from the lime “cooks” the raw beef. The longer you leave the meat in the lime marinade, the more “well done” it will become. I prefer just a few minutes of “cook” time. While it is often served with a tostada or totopos (tortilla chips), I’ve updated the preparation using filet mignon or