Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Flank steak

  2. 2 Bay leaves

  3. 1 Carrot - cut 3 pieces 1 Tomato - cut in half

  4. 1/2 tablespoon 7 1/2ml Cumin

  5. 1/2 tablespoon 7 1/2ml Oregano

  6. 1/4 cup 59ml Olive oil

  7. 1 cup 62g / 2 1/5oz Spanish onion - julienned (large)

  8. 2 tablespoons 30ml Chopped cilantro

  9. 1 1/4 cups 296ml Lime juice Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To a large pot, add steak, bay leaves, carrot, tomato, cumin, and oregano and cover with water. Boil the meat until it becomes tender, then remove from the liquid, and shred the meat. Into a very hot saute pan pour 1/8 cup olive oil, then add the meat, making sure to spread it out evenly. Flip it over and cook until both sides become crispy. In a separate pan, add the remaining oil and cook the onions until caramelized, then mix in the meat, cilantro, and lime juice. Season with salt and pepper, to taste. This recipe yields 4 servings.


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