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CARNE DESHEBRADA EN SALSA CON VERDURAS

Anahi
Tender shredded beef simmered in a rich tomato-chile salsa with hearty vegetables like potatoes, carrots, and green beans. This comforting Mexican dish is perfect with rice, beans, or warm tortillas easy to make, full of flavor, and great for family dinners or meal prep.
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Ingredients
  

For the beef

  • 2 lbs beef loin flank steak
  • ¼ white onion
  • 5 garlic peeled
  • 2 bay leaves
  • salt and pepper to taste
  • water enough to cover the meat

For the Salsa

  • 5 roma tomatoes small
  • 1 jalapeno
  • 2 dried Chile California
  • 1 red bell pepper
  • ¼ white onion
  • 1 ½ cups reserved broth

For the final dish

  • 1 tsp chicken bouillon or beef
  • salt and pepper to taste
  • 2-3 potatoes chopped
  • 2 carrots peeled and chopped
  • 1 cup green beans trimmed and chopped

Instructions
 

  • Cook the Beef:In a large pot, combine the flank steak, ¼ onion, garlic cloves, bay leaves, salt, and pepper. Cover with water and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, or until the beef is tender and shreds easily. Remove the beef and shred with two forks. Discard the onion, garlic, and bay leaves but reserve the broth.
  • Make the Salsa:In the same broth, add tomatoes, jalapeño, Chile California, red bell pepper, and onion. Simmer until soft about 10 minutes. Blend with about 1 ½ cups of the broth until smooth.
  • Combine Everything:In a deep pan or large pot, pour in the blended salsa and bring to a simmer. Add the shredded beef and season with bouillon, salt, and pepper. Stir in the potatoes and cook for 5 minutes. Then add the carrots and green beans. Cover and simmer until all vegetables are tender, about 10–15 minutes.Pro Tip: Taste the dish at the end and adjust salt or bouillon if needed for the perfect balance of flavor.