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Answers: I remember eating some tacos or burrito type food a few years back. It had ground beef marinated in lemon or lime juice to cook it. I'm wondering if anybody else heard of this and has the recipe.

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It was probably lime and it might have been something called Tinga. Here's a recipe I found for chicken tinga but my MIL makes this with ground beef

1/4 cup olive oil
1 large yellow onion, halved and sliced thinly
1 tablespoon white pepper
2 tablespoons salt, or to taste
4-ounce can chopped chipotle chili in adobe sauce
1 whole chicken, innards removed
15-ounce can puréed tomatoes
2 whole limes
1 bunch fresh cilantro, minced
Deep-fried corn tortilla strips for garnish

In a stock pot or Dutch oven, heat oil until it shimmers. Add onion and cook, stirring only occasionally, until onions are completely wilted and a golden brown color (about 20 minutes). You may need to lower heat to keep onions from burning.

Add pepper, salt and chipotle chili. Place chicken in pot; pour in enough water to cover the chicken — water should be 1 inch above the top of the chicken (this is difficult because the chicken floats a little. I used 12 cups of water, but it will depend a bit on the size of your pot). Cover, and bring to a boil. Lower heat to medium-low; simmer until chicken is cooked through, about 30 minutes.

Remove chicken from pan; pick all the meat from the bones. Return meat to broth. Add puréed tomatoes, and warm through. Squeeze the juice from limes, and add to pot with most of the cilantro; reserve a bit of cilantro to garnish each bowl. Garnish bowls additionally with deep-fried corn tortilla strips (or purchased tortilla chips).

Serves 4 to 8 (as either a main course or a side dish).

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Soft Beef Tacos with Salsa
Servings: Makes 4 servings.

Ingredients:
1 tablespoon olive oil
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes **
1 cup bottled chunky medium-hot salsa
1/4 cup canned beef broth
2 tablespoons chopped garlic
2 tablespoons (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

12 6-inch-diameter corn or flour tortillas

Preparation:
Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)

Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.

Serve stew with tortillas, allowing diners to assemble tacos.

Note: **
May use ground beef as a substitute.

Spicy Beef Burritos
Servings: Serves 4.

Ingredients:
1 tablespoon olive oil
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes **
1 cup bottled chunky medium-hot salsa
1/4 cup canned beef broth
2 tablespoons chopped garlic
2 tablespoons (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

8 burrito-size flour tortillas

Cooked white rice

Preparation:
Heat oil in heavy large pot over medium-high heat. Add half of beef and sauté until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Add remaining beef to pot and sauté until brown, about 3 minutes. Return beef in bowl to pot. Add salsa, broth, garlic, sugar and soy sauce to pot; bring to boil. Reduce heat to medium-low, cover pot and simmer stew until beef is tender, stirring occasionally, about 1 hour 10 minutes.
Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold; then cover and keep refrigerated. Rewarm before continuing.)

Heat tortillas 1 at a time on gas or electric burner, about 10 seconds Per side, turning with tongs. Cover with foil or napkin to keep warm.

Serve stew, tortillas and rice, allowing diners to assemble burritos.

Note: **
May substitute ground beef.

hope these help. enjoy.

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try this one..saute 3cloves of crushed garlic,minced of 2 onions,400g ground beef,2tbsp soy sauce,salt and pepper to taste..add cubed of 1 carrot, some raisins and add juice of 1 lemon!goodluck!

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Don't marinate the meat in lime juice. That goes on LAST.

Most mexican grilled or sauteed meat dishes involve putting lime juice at the point of consumption.

My husband is mexican, and this is how I make my ground beef...

Brown ground beef. (I put some salt on the meat before I cook it). Drain out a little of the fat, but leave some in. Add about 2T chopped onion, a chopped fresh jalapeno or serrano chile, a clove of garlic, and a tiny bit of ground cumin (1/4 tsp).

Cook 3 minutes. Add 1/2 medium tomato (pureed or chopped), and cook 10 minutes on low. Add more salt to taste. Add about 1T fresh cilantro, and Sprinkle with juice of one lime. done.

This is eaten with hot CORN tortillas, with salsa, and extra wedges of lime. YUM!

There are also other versions called picadillo, which involve more tomatoes, chopped almonds, green olives, and soaked raisins added to the meat (ground or chopped chicken, pork, or beef)...and sometimes NO lime juice. It all depends on where you are from in Mexico...my husband is from Jalisco, and hates the fruit filled picadillo.

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