👨‍🍳 조리법

1. 1

   Place flank steak in a large pot or Dutch oven. Cover with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, or until the steak is tender enough to shred.

   💡 전문가 팁: Skim off any foam that rises to the surface during the first few minutes of simmering.
2. 2

   Remove steak from the pot and let it cool slightly. Reserve about 1 cup of the cooking liquid. Once cool enough to handle, shred the steak using two forks.

   💡 전문가 팁: Shredding while slightly warm makes it easier.
3. 3

   While the steak cools, heat olive oil in the same pot (or a separate large skillet) over medium heat. Add sliced onions and bell peppers. Sauté until softened, about 8-10 minutes.

   💡 전문가 팁: You can also use the pot you boiled the steak in, after draining most of the water.
4. 4

   Add minced garlic and cook until fragrant, about 1 minute.

5. 5

   Stir in tomato sauce, diced tomatoes, reserved beef cooking liquid, Worcestershire sauce, bay leaf, cumin, and oregano. Bring to a simmer.

   💡 전문가 팁: Taste and adjust seasonings as needed.
6. 6

   Add the shredded steak to the sauce. Stir to combine, reduce heat to low, cover, and simmer for at least 1 hour, or until the flavors have melded and the sauce has thickened.

   💡 전문가 팁: The longer it simmers, the more tender the steak will become.
7. 7

   Remove the bay leaf. Season with salt and pepper to taste.

   💡 전문가 팁: Ensure the steak is well-coated with the sauce.
8. 8

   Garnish with fresh chopped cilantro before serving.

   💡 전문가 팁: Serve hot with white rice, black beans, or fried plantains.