Bistec Encebollado
INGREDIENTS
- 4 cups water
- 2 tablespoons salt
- 5 peeled garlic cloves
- 1 small white onion, chopped
- 1 bundle hierbas de olor (marjoram, thyme and bay leaf)
- 1 pound flank steak OR butterflied skirt steak OR thin-cut round tip (1/8- to 1/4-inch thick) also known as minute steak, sandwich steak or breakfast steak in American markets
- For the Taco Filling
- 2 tablespoons vegetable oil
- 1/2 small white onion, cut into slices about 1/4-inch thick
- 2 or 3 epazote leaves , finely chopped
- 1/2 cup shredded melting cheese (such as Jack, Chihuahua, quesadilla or asadero)
- A few dashes of your favorite Mexican hot sauce
INSTRUCTIONS
In a 3-quart pot set over high heat, add the water, salt, garlic, onions and herb bundle and bring to a boil. Reduce the heat to medium and add the steak. Simmer until the meat turns tender, about 1 hour.
Set a 12-inch skillet set over medium heat and film with oil. Add the onion slices and cook for 2 to 3 minutes. Remove meat from pot and cut into 1/2-inch cubes, then add to the skillet with the onions and cook until the meat and onions are browned, abut 7 to 8 minutes.
Add the cheese and epazote leaves and stir to combine. Scoop the mixture into warm corn tortillas and add a few dashes of hot sauce.
