Source:

Flavors of Mexico

Serves/Makes:4 plus

Ingredients

• 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
• Salpicon:
• 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
• Garnish:
• 2 tsp (10 ml) chipotle marinade
• 2 cloves chopped garlic
• diced avocado
• diced tomatoes
• diced radishes, optional
• chopped green chile, optional
• diced cucumber, optional

Preparation

• 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.
• Salpicon:
• 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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