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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 2 - 2 1/2 lbs beef flank steak or 2 -2 1/2 lbs skirt steaks
- 1 onion, chopped
- 1/3 cup olive oil
- 1/4 cup vinegar
- 1 1/2 teaspoons oregano
- salt and pepper, to taste
- 3 tomatoes, seeded and chopped
- 1 onion, thinly sliced
- 3 serrano chilies, minced
- 2 avocados, chopped
Method
- Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender.
- Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
- Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together.
- Add the tomatoes, sliced onion and chiles and toss together.
- Set a side for a few minutes to let the vegetables marinate.
- Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.
- Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
