Ingredients
2
lb beef flank steak or skirt steak
6
cups water (enough to cover steak)
1
large onion, cut into fourths
1
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried oregano leaves
1
bay leaf
1/4
cup olive oil
1
large sweet onion, thinly sliced
3
cloves garlic, finely chopped
3
tablespoons finely chopped fresh cilantro
1/3
cup fresh lime juice or sour orange juice
1/2
teaspoon salt
Fresh cilantro leaves, if desired
Preparation
In 6-quart Dutch oven, mix beef ingredients. Heat to boiling over high heat. Cover; simmer about 1 hour or until beef is tender. Remove beef from liquid; reserve liquid.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook and stir onion in oil 15 to 20 minutes or until onion is light golden brown; remove from skillet and set aside. In same skillet, cook garlic 1 to 2 minutes; remove from skillet and set aside.
Using 2 forks, shred beef. In same skillet heat oil over medium-high heat and add shredded beef to skillet; cook over medium-high heat about 10 minutes or until crispy. Stir in chopped cilantro, lime juice and salt. Add cooked onions and garlic; mix well. Place shredded beef on plates. Serve with reserved liquid. Garnish with cilantro leaves.
