This recipe originating from Spain has many different adaptations. This recipe is the adaptation from Mexico where the flank steak is stewed for a long time to achieve a soft and delicious consistency.
In a large pot, place the flank steak (cut into 4 pieces), onion, carrot, bay leaf, salt, and water.
Heat the pot over high heat until it starts to boil, then reduce the heat to low and let it cook for 30 minutes.
In a pan, heat the oil over medium heat and sauté the onions and julienned peppers for 10 minutes.
Add the garlic, chilies, and cinnamon and cook for 1 more minute.
Add the tomatoes and cook for 5 minutes, incorporating the tomatoes into the mixture.
Remove the meat from the water and place it on a plate to shred. Meanwhile, you can discard the beef broth, keeping only 2 cups for the rest of the recipe.
Add the 2 cups of beef broth and the shredded meat to the pan with the peppers and cook for 15 more minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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