Shredded Meat Cooked with Tomatoes, Chiles, and Cil

Name: Shredded Meat Cooked with Tomatoes, Chiles, and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds (560 g) skirt or flank steak with some fat; 1 small white onion, roughly chopped; 3 cilantro sprigs; 2 garlic cloves, peeled and roughly chopped; Sea salt to taste; 2 tablespoons lard or safflower oil; 1/2 cup (125 ml) finely chopped white onion; 2 garlic cloves, peeled and finely chopped; 1 1/4 pounds (560 g) tomatoes, finely chopped, unpeeled; 4 (or to taste) canned chiles serranos en escabeche; 3 rounded tablespoons roughly chopped cilantro; 1/4 cup (65 ml) broth from cooking beef; Sea salt to taste

Servings: persons

1 1/4 pounds (560 g) skirt or flank steak with some fat
1 small white onion, roughly chopped
3 cilantro sprigs
2 garlic cloves, peeled and roughly chopped
Sea salt to taste
2 tablespoons lard or safflower oil
1/2 cup (125 ml) finely chopped white onion
2 garlic cloves, peeled and finely chopped
1 1/4 pounds (560 g) tomatoes, finely chopped, unpeeled
4 (or to taste) canned chiles serranos en escabeche
3 rounded tablespoons roughly chopped cilantro
1/4 cup (65 ml) broth from cooking beef
Sea salt to taste

1
Cut the steaks-along the grain, not against it-into 2-inch (5 cm) pieces.
2
Put the meat into a saucepan with the onion, cilantro, garlic, and salt, barely cover with water, and simmer until tender-about 25 minutes for skirt steak and 35 for flank.
3
Allow the meat to cool off in the broth.
4
Strain, reserving the broth.
5
When the meat is cool enough to handle, remove any gristle or sinew and shred roughly.
6
Set aside.
7
In a heavy frying pan, heat the lard, add the onion and garlic, and fry gently without browning until translucent-about 3 minutes.
8
Add the chopped tomatoes and continue cooking over high heat, stirring and turning it over from time to time to prevent sticking, until the mixture has reduced and thickened about 8 minutes.
9
Add the shredded meat, chiles, cilantro, and broth, taste for salt, and cook over medium heat, covered, for about 5 minutes longer.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 pounds (560 g) skirt or flank steak with some fat, 1 small white onion, roughly chopped, 3 cilantro sprigs, 2 garlic cloves, peeled and roughly chopped, and more.

Yes, Shredded Meat Cooked with Tomatoes, Chiles, and Cilantro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shredded Meat Cooked with Tomatoes, Chiles, and Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions