Ingredients:

  • 2 lbs flank steak, cut into 3-inch chunks with the grain
  • 1 large white onion, quartered
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 tsp salt
  • 4 cups water
  • 1/2 cup fresh lime juice
  • 1/4 cup sour orange juice
  • 6 cloves garlic, minced into a paste
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 large white onion, sliced into thin rings
  • 3 tbsp neutral oil
  • 2 tbsp fresh parsley or cilantro for garnish

Instructions:

  1. Place the 2 lbs flank steak, quartered onion, 4 smashed garlic cloves, 1 bay leaf, and 1 tsp salt in a large pot with 4 cups water.
  2. Cook over medium low heat for 45 minutes until the beef is easily pierced with a fork.
  3. Remove the beef from the liquid and let it rest for 10 minutes. Use two forks to pull the meat into thin, long strands.
  4. In a bowl, whisk together 1/2 cup lime juice, 1/4 cup sour orange juice, 6 minced garlic cloves, 1 tsp oregano, 1/2 tsp cumin, and 1/2 tsp black pepper.
  5. Toss the shredded beef with the marinade and the sliced onion rings. Let this sit for at least 20 minutes.
  6. Lift the beef out of the marinade, shaking off excess liquid.
  7. Add 3 tbsp oil to your skillet over medium high heat. Wait until the oil shimmers and a faint wisp of smoke appears.
  8. Spread the beef in a single layer. Press down with a spatula. Fry for 4-5 minutes until the bottom is dark brown and shattering.
  9. Toss in the reserved onion rings from the marinade and flip the beef.
  10. Cook for another 3 minutes until the onions are translucent and the beef is crispy throughout. Garnish with 2 tbsp fresh parsley or cilantro.