Wednesday, April 9, 2008

Carne Desmechada

Yield 1.


2 lb flank steak, trimmed of all fat
1 cup chopped onions
4 sm tomatoes, finely chopped
1 tsp minced garlic
3 tsp vegetable oil
1/2 tsp salt


Marinate the meat overnight with salt, 1/2 t. of the minced garlic, and 1/4 of the chopped onions and tomatoes. Put the flank steak in a heavy casserole, cover with water and cook until tender. Drain steak and let it cool down. Shred the meat by pulling it apart with your fingers into "strings". Put the oil, remainder of the onions, tomato, garlic and salt in a frying pan. Add the shreded meat, and stirfry on medium heat for about 10 min.

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