Sinaloa-Style Shredded Beef Salad

22 Sep Sinaloa-Style Shredded Beef Salad

Sinaloa cuisine is distinguished by its delicious dishes that combine flavors from the sea and the land. This time, we present Sinaloa-style shredded beef salad, made with shredded beef and a selection of vegetables such as carrots, green beans, zucchini, potatoes, among others.

Ingredients:

– 400 grams of beef skirt steak for shredding

– 2 carrots

– 2 zucchinis

– 2 medium potatoes

– ½ onion

– 1 cup of cleaned green beans

– 3 bay leaves

– Salt and pepper to taste

– Enough water

Preparation:

1. In a pot with enough water, place the beef along with a little salt to taste and the bay leaves. Cook for 50 to 60 minutes in a regular pot, or 25 to 30 minutes in a pressure cooker, until the meat is tender and can be easily shredded. Once ready, shred the meat into threads and set aside.
2. Cut the vegetables into thin strips. Peel and julienne the onion, potato, and carrot. Remove the ends of the green beans and cut them into pieces. It is important that all the vegetables are similar in size for a uniform presentation.
3. In a pot, add the carrots, potatoes, zucchinis, and green beans. Start with the firmer vegetables, such as carrots and potatoes. Cook until they are tender, about 10-12 minutes, avoiding overcooking.
4. Once the meat is shredded and the vegetables are cooked, mix everything in a large bowl. Use forks or salad spoons to evenly distribute the meat and vegetables.
5. Finally, adjust the seasoning with salt and pepper to taste. Serve and enjoy this delicious Sinaloa-style shredded beef salad.