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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A Mexican main dish salad that's sure to please. Ingredients:
3 1/2 lbs beef flank steaks |
beef stock |
1 carrot, sliced |
10 garlic cloves, sliced |
2 tablespoons vegetable oil |
2 onions, thinly sliced |
3 anaheim chilies or 3 poblano chiles, deseeded and sliced |
warmed flour tortilla, to serve |
3 ripe tomatoes, diced |
8 radishes, diced |
3 tablespoons fresh cilantro |
4 scallions, chopped |
1 -2 lime, cut in wedges |
Directions:
1. Put the meat in a large pan and cover with a mixture of stock and water. Add the carrot and half the garlic with salt and pepper to taste. Cover and bring to a boil, reduce heat. Skim the fat then cover and cook the meat gently for about 2 hours until very tender.
2. Remove pan from heat and let meat cool in its liquid. When cool enough to handle, remove and shred using your fingers and a fork.
3. Heat the oil in a large skillet, add the remaining garlic, onions, and chilies and fry until lightly colored. Remove from the pan and set aside.
4. Add the meat to the pan and cook over a medium-high heat until browned and crisp. Transfer to a serving dish. Top with the onion mixture and surround with the tomatoes, radishes, cilantro, scallions, and lime wedges. Serve with warmed tortillas.
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