How to make it
5 steps. Take it one step at a time.
Combine the flank steak, water, and bay leaves
In a large pot, combine the flank steak, water, and bay leaves. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the meat is tender enough to shred, about 90 to 120 minutes.
1 hr 45 minRemove the beef from the pot and let it cool slightly
Remove the beef from the pot and let it cool slightly. Shred the beef into long thin strips using your fingers or two forks.
Toss the shredded beef
In a bowl, toss the shredded beef with the minced garlic, lime juice, salt, and black pepper. Let it marinate for at least 20 minutes.
20 minHeat olive oil in a large skillet
Heat olive oil in a large skillet over medium-high heat. Working in batches, add the beef in a single layer and fry without stirring until the bottom is crispy and browned. Flip and fry the other side.
Add the onion rings
Add the onion rings to the skillet and cook along with the beef until the onions are translucent and slightly charred. Serve immediately.
A little kitchen wisdom
For the best results, ensure the beef is as dry as possible before frying to achieve that signature crispiness. Traditionally served with white rice and black beans.
