Shredded Beef
Shredded beef, undoubtedly the key ingredient to many and most popular dishes in Mexico, called “antojitos”. Easy to prepare at home and with infinite ways of preparing meals. Learn how to make it and impress your guests in your next get-together.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs. skirt or flank steak (cut into cubes (about 2-in))
- ½ medium white onion (cut into quarters)
- 4 large garlic cloves (peeled and cut in half)
- 1 bay leaf
- 1 cube Knorr Beef Bouillon
- Water to cook
- 2 tablespoons vegetable oil*
- Salt and pepper to taste
Instructions
- 1
First, cut the meat into large chunks.
- 2
Then, place the meat, onion, garlic, and bay leaf in a large pot or Dutch oven and cover with water. Cook over medium-high heat until it starts boiling. Once it starts boiling, cover the pot and reduce heat to simmer.Total cooking time will be about 1 hour and 30 minutes. Cook until meat is tender and can be easily shredded with a fork.
- 3
Remove from pot and place in a bowl, draining any excess liquid.
- 4
Once the meat is cool enough to handle, shred it using two forks, pulling the meat with the forks in opposite directions until you break it into strands. Discard any bits of fat or gristle you find in the meat. Continue this process until all the meat is shredded.
- 5
Heat the oil in a large skillet. Add the meat and stir-fry for about 5 minutes. Add a little bit of the cooking broth to moisten the meat.
- 6
Season with salt and pepper and enjoy in your favorite antojito and favorite toppings.