Vaca Frita (Shredded Beef) - cooking recipe

Ingredients

1 bay leaf
2 lbs flank steaks
1 teaspoon salt (to taste)
1/2 teaspoon pepper
1/2 cup sour orange juice (or 1/4 cup each lime and orange juices)
1/4 cup lime juice
4 tablespoons olive oil
3 garlic cloves, minced
2 medium onions, thinly sliced

Preparation

Bring 2 quarts salted water to a boil in a large stock pot. Add the bay leaf and meat, reduce heat, cover and simmer 2 hours.
Drain the meat and let it cool to room temperature on a plate lined with paper towels. Use your hands to shred it along the grain into strips.
Season the meat with salt and pepper and place it in a shallow, nonreactive dish. Pour on the citrus juices and let it marinate at least 30 minutes. Drain the meat and set it aside.
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat until it is almost smoking. Add half the meat and half the garlic; saute, stirring often, 7 to 10 minutes. Add half the onions and saute about 5 minutes, until the edges of the beef become crispy.
Transfer the mixture to a large plate. Repeat sauteing with the remaining ingredients. Serve with rice and lime wedges.