1. Cut steak into thirds. 2. In a Dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp. 3. Salt and 5 cups water to boiling over high heat. 4. Reduce heat to low; cover and simmer 3 hours, until meat is very tender. 5. Remove from heat, remove cover and let stand for 30 minutes. 6. (Or, cover and refrigerate overnight.) In a skillet, heat olive oil over medium heat. 7. Add slice onion, peppers, and remaining 1 tsp. 8. Salt cook, stirring often, for 15 minutes or until vegetables are tender. 9. Stir in garlic, chiles, and cinnamon and cook 30 seconds. 10. Stir in tomatoes with juice; cook 5 minutes. 11. Remove beef to bowl; strain broth. 12. Reserve 2 cups broth. 13. (Save remaining broth for another day) With 2 forks, shred beef into fine strips. 14. Stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
