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For its texture, this dish is called ''old clothes'' in Spanish.
- 2 small yellow onions, peeled
- 2 pounds skirt or flank steak
- 1 bay leaf
- 3 tablespoons olive oil
- 1 small green bell pepper, cored, seeded and finely chopped
- 8 cloves garlic, peeled and minced
- 1 small mild chili, cored and chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh oregano, chopped
- 1/2 cup tomato purée
Quarter 1 of the onions, then put it with the steak, bay leaf and a generous pinch of salt into a large pot. Cover with water by 2 inches and simmer, skimming occasionally, over medium heat until the meat is very tender, about 3 hours. Transfer the meat to a cutting board, reserving the broth in the pot. Trim off the fat and gristle, then slice the meat across the grain into 2-inch-wide strips, pound with a mallet, shred and set aside.
Bring the reserved broth to a boil over high heat and reduce by half, 10 to 15 minutes. Strain, discard the solids, then set aside 1 cup broth to cool. Reserve the remaining broth for another use.
Mince the remaining onion. Heat the oil in a large skillet over medium heat; add the onions, peppers, garlic, and chilies and sauté until soft, 8 to 10 minutes. Add the parsley, oregano, tomato purée, reserved meat and broth, and season to taste with salt. Simmer, stirring often, for 20 to 25 minutes.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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