1. Bring 2 quarts salted water to a boil in a large stock pot. Add the bay leaf and meat, reduce heat, cover and simmer 2 hours. 2. Drain the meat and let it cool to room temperature on a plate lined with paper towels. Use your hands to shred it along the grain into strips. 3. Season the meat with salt and pepper and place it in a shallow, nonreactive dish. Pour on the citrus juices and let it marinate at least 30 minutes. Drain the meat and set it aside. 4. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat until it is almost smoking. Add half the meat and half the garlic; sauté, stirring often, 7 to 10 minutes. Add half the onions and sauté about 5 minutes, until the edges of the beef become crispy. 5. Transfer the mixture to a large plate. Repeat sautéing with the remaining ingredients. Serve with rice and lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
