• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 LB flank steak
  • 2 bay leaves
  • 2 carrots, peeled, whole
  • 1 large onion, peeled, whole
  • 4 cloves of garlic, peeled, whole
  • 2 or 3 sprints of parsley
  • 1 teaspoon salt
  • 1/4 cup fresh lime juice
  • 3 cloves garlic, minced
  • Salt and freshly ground black
  • 1/4 cup cooking oil
  • 2 large onions, cut in half and each half thinly sliced
  • 3 cloves garlic, minced
  • 3 Tbs. fresh parsley, minced
  • Lime wedges (2 wedges per serving)


  • Place beef, bay leaf, carrots, whole onion, whole garlic cloves and the sprints of parsley in a large saucepan.
  • Cover with water; add a teaspoon salt and cook over low heat, covered, until the meat is tender, 1 to 1 ½ hours.
  • Remove meat from the stock and allow to cool at room temperature.
  • Discard the vegetables; reserve the stock for soup or any other use.
  • When the meat is cool, cut into 2 inch chunks, shred with your fingers.
  • Place the shredded meat in a large glass bowl. Add the citrus juices,
  • garlic, salt and pepper, cover, and refrigerate overnight.
  • Remove the meat from the marinade, squeeze out the excess liquid then spread it over several layers of kitchen paper towels to get the remaining liquids out.
  • Place the oil in a large skillet and bring to high temperature. Add the shredded beef a little bit at a time to maintain the oil hot.
  • Cook until
  • thbeef starts to brown and to crisp.
  • Add the sliced onions and minced garlic.
  • Cook stirring, for another 5 minutes. Continue cooking until the beef is nicely crisp, about 5 to 10 minutes.
  • Sprinkle with additional parsley (optional) and place wedges of lime on the serving dish to garnish and for each person to sprinkle over their meal.
  • This is traditionally served with white rice and maduros.

Categories: Main Dish 
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