Mexican Shredded Flank Steak

If you are looking for a new way to cook the same old steak, this recipe incorporates a little spice and a lot of flavor.

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Ingredients:

• 2-lbs beef flank steak
• 4 cups water
• 10 cloves garlic, chopped fine
• 1 carrot, peeled, quartered
• 1 carrot, peeled, chopped fine
• 1 stalk celery, quartered
• 1 stalk celery, chopped fine
• 1 medium red onion, quartered
• 1 medium red onion, chopped fine
• 1 green jalapeno, seeded, chopped fine
• 4 bay leaves
• 1 6-oz can tomato paste
• 1 tbsp hot chili powder
• 1 tsp powdered cumin
• 1 tsp sugar
• 1/2 tsp crushed red pepper
• 1/4 cup dry red wine
• 2 tbsp olive oil
• 1 large pack of corn tortillas
• Salt and pepper
• Garnishes:  shredded cheddar cheese, chopped green onions, sour cream

Method

Place the flank steak whole into a 4-quart pan. Add the water, 1 tsp salt, quartered vegetables, 2 bay leaves, and 4 cloves garlic Cover, bring to boil, and simmer for 1 hour. Remove meat and allow to cool, discard vegetables, and strain broth and reserve. Place meat in large bowl or clean cutting board, and using 2 forks, shred meat. Using same pan, add the olive oil and heat to medium. Add the chopped vegetables and remaining garlic and bay leaves, season with salt and pepper, and saute until mushy. Add tomato paste, and saute a few minutes, blending it into vegetables. Add remaining ingredients except meat, broth, and tortillas and mix well. Add meat, mix well. Add broth a little at a time, mixing well, until a thick, smooth mixture is obtained. Season as needed with salt and pepper. Simmer for 15 minutes. Serve with warm tortillas and garnishes.

Notes: This dish is medium spiciness. To make mild, omit jalapeno pepper and crushed red pepper.

Number of servings: 4-6

Submitted By: Werewolfking
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