Shredded beef can be used in enchiladas, tacos, and many other dishes that call for either beef chunks or ground beef.

INGREDIENTS | YIELDS 4–5 pounds

• 2 garlic cloves
• 4 medium tomatoes
• 3 fresh jalapeño chili peppers
• 1 bunch fresh cilantro
• 1 bay leaf
• 4 pounds top sirloin
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 (8-ounce) bottle Italian salad dressing

1. Peel and mince the garlic. Cut the tomatoes into 1-inch pieces, reserving the juice. Remove the stems and seeds from the chili peppers. Remove the stems from the cilantro.

2. Place all the ingredients in a heavy pot. Cover and cook over medium heat for about 5 hours.

3. Remove the meat from the broth, let cool, and cut into 2-inch cubes. Shred with forks or in a food processor. Discard broth.