Alfredo Garcia

Carne Deshebrada

Cut up the flank steak into smaller pieces.

In a large skillet on medium high heat add 1 tbsp of the oil, once hot, sauté the meat on both sides(3-4 minutes per side), seasoned with salt & pepper.

Once seared, add in 4 garlic cloves, 1/2 onion, 4 chiles anchos, the bay leaves & 4-6 cups of water. Enough to fully cover the meat. Once boiling, reduce heat to medium low, cover & cook for 2 hours, or until fall apart tender.

In a separate pan, sauté one tomato, the remaining half of the onion, the rest of the garlic, chiles de arbol if using & season with salt & pepper, for about 7-10 minutes.

Blend it up with one cup of the cooking liquid from the meat along with the chile anchos, onions & garlic.

Shred the meat, then return it back to the empty pan along with the blended sauce, bring to a simmer, taste for seasoning & season with more salt & pepper if needed.

Assemble your tacos with your toppings of choice. Enjoy 😋