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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Mexican shredded beef Ingredients:
500 g skirt steaks |
250 g lettuce |
250 g tomatoes |
100 g panela cheese |
100 g onions, diced |
1/2 cup olive oil |
2 tablespoons white vinegar |
2 teaspoons chicken stock |
5 g salt |
5 g pepper |
2 g oregano |
Directions:
1. Cook meat, and set to cool. Then shredd.
2. Dice veggies.
3. Emulsify oil and vinegar.
4. Mix in all ingredients.
5. Enjoy.
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