This recipe originally from Spain has many different adaptations. This recipe is the adaptation of Mexico where the beef skirt is cooked for a long time to obtain the soft and delicious consistency.
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Ingredients6 portions
Preparation
In a large pot put the beef skirt (cut into 4 pieces), onion, carrot, bay leaf, salt and water.
Heat the pot over high heat until it starts to boil and reduce the heat to low and let it cook for 30 minutes.
Heat the oil in a skillet over medium heat and brown the onions and peppers in julienne for 10 minutes.
Add the garlic, chilies and cinnamon and cook for 1 minute more.
Add the tomatoes and cook for 5 minutes incorporating the tomatoes into the mixture.
Remove the meat from the water and place on a shredding plate. In the meantime, you can throw away the beef stock, keeping only 2 cups for the rest of the recipe.
Add the 2 cups of beef stock and the shredded meat to the pan with the peppers and cook for 15 more minutes.
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