1. Combine meat, orange and lime juice in a large bowl. 2. Let stand at room temperature, stirring occasionally for 4 hours. 3. Transfer meat to medium saucepan, add water to cover. 4. Simmer covered until meat is very tender, about 1 hour. 5. Make Sauce Ti Malice, to follow. 6. Drain beef; pat dry. 7. Heat 1/2" oil in large skillet to 375°F. 8. Fry beef, half at a time, in oil until crisp and golden brown, about 3 minutes,. 9. Remove with slotted spoon, drain on paper toweling; sprinkle with salt. 10. Sauce Ti Malice: 11. Mariante onions with lime juice at room temperature for at least 30 minutes. 12. Drain onions in a fine sieve over bowl, remove as much liquid as possible. 13. Reserve marinade. 14. In a heavy 10" skillet melt the butter or margarine over moderate heat. 15. When foam begins to subside, add onions, stirring frequently, cook for 5 minutes, until soft and translucent, but not brown. 16. Stir in chopped chilies and garlic, reduce heat to low. 17. Cover the skillet tightly and cook for abou 10 minutes or until chilies are tender. 18. Off heat stir in marinade and salt. 19. Cool to room temperature before serving. 20. Cover tightly and refrigerate. 21. This sauce can be kept in the refrigerator for about 5-7 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
