Carne Desmechada Shredded Flank Steak Recipes

Steps:

• Combine half of the chopped tomatoes, 1/4 cup of the chopped onions, 1/2 tsp minced garlic and 1/4 tsp salt. Rub over flank steak and marinate in the refrigerator overnight.
• Place the marinated flank steak in a dutch oven and cover with water. Cook until tender about 2 1/2 hours.
• Remove from dutch oven and let cool down. Shred meat by hand or with two forks.
• Heat olive oil in a large skillet over medium heat. Saute onions, remaining tomato, garlic and salt. Add shredded meat and stir fry about 10 minutes until heated through.

Steps:

• Boil flank steak, potato, and salt in a covered pot till steak is fully cooked.
• When done, drain and shred the steak (I do this by hand).
• Preheat oil in a large skillet over med heat.
• When oil is heated, place all ingredients (except ketchup) in oil and sauté until the onion is translucent.
• If desired, stir in a little ketchup to give it a little kick.
• Serve with hot rice.

Steps:

• Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
• Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
• 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
• When partially cooked add the strips to the slow cooker.
• Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute steak, working in batches, until brown, 3 to 5 minutes per side. Set aside on a plate.
• Heat avocado oil in the pot. Saute mushrooms and onion until onion is translucent, about 5 minutes. Add garlic and thyme; saute until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes. Add broth, Worcestershire sauce, salt, and pepper. Bring to a simmer.
• Add the beef to the broth mixture and turn to coat. Select the Meat option according to manufacturer's instructions. Close and lock the lid; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Remove the beef and set aside. Stir water and flour together to make a slurry. Select the Saute option and add the slurry slowly. Cook until liquid thickens, 3 to 5 minutes. Pull the beef apart using 2 forks. Stir beef back into the liquid.