Carne Mechada

Ingredients

• 2 medium carrots
• 2 ribs celery
• 2 medium yellow onions
• ½ red bell pepper
• 3 cloves garlic
• 1 lb skirt (or flank) steak
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• ½ teaspoon pepper
• 2 teaspoons ground cumin
• ½ cup water
• ½ cup tomato sauce
• 2 teaspoons Worcestershire sauce

Steps

1. Peel carrots; cut celery and carrots into 4 pieces each. Quarter 1 onion; chop bell pepper, garlic, and remaining 1 onion finely.
2. Bring large saucepan of water to a boil; add steak, celery, carrots, and quartered onion. Cover and simmer 1 1/2–2 hours until steak is 190°F (for shreddable). Remove from heat and let stand to cool.
3. Heat oil in large sauté pan on medium 2–3 minutes. Add chopped onions; cook 4–5 minutes, stirring occasionally, until golden. Add garlic, bell peppers, salt, pepper, and cumin.
4. Remove beef from liquid (discard solids) and shred with 2 forks. Add shredded beef to sauté pan with vegetables; cook and stir 2–3 minutes. Stir in water, tomato sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer 15 minutes for flavors to blend; serve.