In a blender, mix the oregano, garlic, lime juice, salt, and pepper. Place this mixture over the beef flank, cover, and refrigerate for at least 4 hours.
Heat a large skillet and sear the meat on both sides for 4-5 minutes each side. Remove from heat and let it cool. Shred the meat with your hands, removing any pieces of fat.
Place the meat on a wooden board and use a meat tenderizer to pound the meat on both sides.
Place the meat on baking sheets and let it air dry for 5-6 hours, turning the meat occasionally.
Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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