1. First, boil water in a large cauldron and add salt and broth cube when water has reached a rolling boil. 2. Once broth cube is dissolved, add meat. 3. Let cook for two to three hours. 4. Let the meat cool at room temperature until you can handle it with your hands. 5. Rip the meat into long thin strands. 6. This much meat should be enough for about 12 servings. 7. You can divide the ripped meat into three piles and freeze it in ziploc bags for a later time. 8. To prepare after freezing simply allow to defrost and follow recipe. 9. Season ripped meat with garlic salt and lime. 10. (Quantities indicated are for preparing a third of the total meat.) In a frying pan on medium heat pour olive oil and add garlic. 11. When garlic browns, add onion, tomato and pepper. 12. When onions are cooked add tomato sauce, water and salt. 13. Allow sauce to reduce. 14. Toss meat and allow to heat up for about 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
