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Flavors of Mexico

Serves/Makes:4 plus

  • 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
  • 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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