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- Flavors of Mexico
- Shredded Beef:
- 3 lbs (1.4 kg). beef flank or chuck
- 1-1/2 cups (350 ml) water
- 7 cloves garlic, not peeled
- several grindings of coarse black pepper
- salt to taste
- 4 jalapenos or 5 gueros, roasted, peeled, seeded and coarsely chopped
- 1 Anaheim or poblano chile, roasted, peeled, seeded and coarsley chopped
- Shredded beef
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 ml). chopped cilantro
- 1 green onion, thinly sliced
- 1/2 medium sized orange, juice and grated rind only
- 1/2 lime, juice only
- 1 tsp (5 ml). sherry vinegar
- salt to taste
- 2 tsp (10 ml) chipotle marinade
- 2 cloves chopped garlic
- diced avocado
- diced tomatoes
- diced radishes, optional
- chopped green chile, optional
- diced cucumber, optional
- Shredded beef:
- Place meat, garlic and pepper in a heavy pot with water to cover.
- Cover tightly and allow to simmer until tender, about 3 to 4 hours.
- Add water as needed.
- When meat is done, remove from heat and allow to cool in the broth.
- When cool enough to handle, pull it apart with your fingers or fork.
- Return meat to the broth.
- Mix beef and other ingredients.
- Dress with 2 tsp (10 ml). of chipotle marinade, 2 cloves chopped garlic and serve with diced avocado and tomatoes.
- OR dress with 10 diced radishes, 1 chopped green chile( without seeds if hot), a bit of diced cucumber and a medium tomato, diced.
- Season with salt and cayenne pepper to taste.
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