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