Recipe from “Quick & Easy Mexican Cooking,” by Cecilia Hae-Jin Lee (Chronicle). Look for specials and substitute London Broil, top round or another cheap cut of beef. Makes 5 cups, enough for 4 servings plus leftovers.
Ingredients
2 tablespoons vegetable oil
3 pounds chuck roast or top round, cut into 3-inch chunks (look for specials)
1 onion, diced
1 bell pepper, diced
1 jalapeño pepper, minced
4 garlic cloves, minced
1/4 cup freshly squeezed lime juice (about 2 limes)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon chili powder
3/4 cup chopped fresh cilantro
Directions
Heat vegetable oil in a large stockpot over medium-high heat. Sear beef until it’s browned on all sides, 6 to 8 minutes. Add the onion, bell pepper, jalapeño and garlic, and saute until fragrant, an additional 2 to 3 minutes. Add 2 quarts of water, the lime juice, oregano, cumin and chili powder, and bring to a boil. Reduce heat to medium, and cook for 1 hour.
Strain the broth, reserving 1 cup and saving the rest for another use.
In a large bowl, carefully shred the meat with two forks. Pour in the 1 cup broth, add the cilantro, and toss. Serve with tortillas or taco shells.
