Post by Granny Smith on Mar 27, 2008 15:12:58 GMT -5
Northern-Style Shredded Beef with Tomatoes
contributed by carla
1 lb. lean, boneless beef chuck, flank or brisket, well trimmed and cut into 1-1/2" pieces
1 t. salt
1 medium onion
3 cloves garlic, peeled
3 T. lard or vegetable oil
2 ripe, medium-small tomatoes, roasted or boiled, chopped
OR 1 (15 oz.) can tomatoes, drained and chopped
2 large green onions, root ends removed and chopped in 1/4" pieces
2 or 3 serranos or 1 or 2 jalapenos, finely chopped
salt, about 1/2 t.
Bring 2 qt. water to a boil in a large saucepan, add the meat and salt, then skim off any grayish foam that rises during the first few minutes of simmering. Slice half of the onion and halve 1 clove of the garlic; add to the meat. Partially cover and simmer over medium to medium-low heat until the meat is very tender, 45 minutes to 1-1/2 hours, depending on the cut. Let the meat cool in the broth, if there is time. Strain the liquid and spoon off all the fat that rises to the top; set the broth aside. Finely shred the meat, then dry with paper towels.
Dice the remaining onion and mince the remaining garlic. Heat the lard or oil in a large, heavy skillet over medium-high. When hot, add the onion and shredded beef and stir frequently for 8 to 10 minutes, until well browned. Reduce the heat to medium, add the garlic, tomatoes, green onions and chiles, and cook, stirring frequently, until the tomatoes have softened, about 4 minutes. Stir in 2/3 cup of the reserved broth, then simmer until the liquid has evaporated, 10 to 15 minutes. Season with salt and it's ready.
Stuff into warmed tortillas and serve.
You can also substitute 2 chicken breasts, poached and shredded.
contributed by carla
1 lb. lean, boneless beef chuck, flank or brisket, well trimmed and cut into 1-1/2" pieces
1 t. salt
1 medium onion
3 cloves garlic, peeled
3 T. lard or vegetable oil
2 ripe, medium-small tomatoes, roasted or boiled, chopped
OR 1 (15 oz.) can tomatoes, drained and chopped
2 large green onions, root ends removed and chopped in 1/4" pieces
2 or 3 serranos or 1 or 2 jalapenos, finely chopped
salt, about 1/2 t.
Bring 2 qt. water to a boil in a large saucepan, add the meat and salt, then skim off any grayish foam that rises during the first few minutes of simmering. Slice half of the onion and halve 1 clove of the garlic; add to the meat. Partially cover and simmer over medium to medium-low heat until the meat is very tender, 45 minutes to 1-1/2 hours, depending on the cut. Let the meat cool in the broth, if there is time. Strain the liquid and spoon off all the fat that rises to the top; set the broth aside. Finely shred the meat, then dry with paper towels.
Dice the remaining onion and mince the remaining garlic. Heat the lard or oil in a large, heavy skillet over medium-high. When hot, add the onion and shredded beef and stir frequently for 8 to 10 minutes, until well browned. Reduce the heat to medium, add the garlic, tomatoes, green onions and chiles, and cook, stirring frequently, until the tomatoes have softened, about 4 minutes. Stir in 2/3 cup of the reserved broth, then simmer until the liquid has evaporated, 10 to 15 minutes. Season with salt and it's ready.
Stuff into warmed tortillas and serve.
You can also substitute 2 chicken breasts, poached and shredded.