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
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.
Place all the ingredients in a heavy pot. Cover and cook over medium heat for about 5 hours.
Remove the meat from the broth, let cool, and cut into 2-inch cubes. Shred with forks or in a food processor. Discard broth.