Ingredients
- 800 g beef flank
- 1 liter water
- 1 large onion, thinly sliced
- 5 garlic cloves
- 80 g lime juice
- 60 g oil
- 1 bay leaf
- Salt and pepper to taste
Step-by-step
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- Cook the meat with the water, bay leaf and salt in the mixing bowl 60 min/100°C/reverse/spoon speed.
- Remove the meat, shred it and flatten it lightly. Set aside.
- Mix the meat with the lime juice, crushed garlic, salt and pepper. Let marinate 15 min.
- Empty and dry the mixing bowl. Add the oil and heat 3 min/120°C/speed 1.
- Add the marinated meat and brown 12 min/Varoma/reverse/spoon speed without the measuring cup, stirring halfway through.
- Add the onion and sauté 6 min/Varoma/reverse/spoon speed until the onion is tender.
Tips
- For extra crispiness, finish the meat a few minutes in a very hot pan.
- Serve with white rice, black beans and tostones.
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