Shredded Beef with Sour Orange, Chipotle Dressing

Posted by H&B on - Salads - Medium

Meat:

  • 3 lbs. flank or skirt steak (cut into 1 inch cubes)
  • 2 medium white onions cut in quarters
  • 3 bay leaves
  • 4 whole garlic cloves
  • 10 whole black peppercorns
  • 2 tsp kosher salt

Salad:

  • 1 to 2 heads lettuce
  • 4 or 5 tomatoes cut into about 18 slices
  • 2 large, soft avocados peeled and sliced thin
  • 1/2 cups shredded cotija cheese or asadero cheese
  • corn tortilla chips

Dressing:

  • 1/2 cup olive oil
  • 1 cup apple cider vinegar
  • 4 chipotle chiles in adobo (the little can)
  • 2 Tbsp adobo sauce from the can of chipotles
  • 2 limes, juiced
  • 2 oranges, juiced
  • 1/2 cup firmly packed cilantro leaves
  • salt to taste

Preparation:

Place meat, onions, and seasonings in stock pot and cover with water. Bring to a boil and reduce heat to a simmer for about 25 minutes. Remove from heat and drain, discarding the cooking liquid. Let meat cool enough to handle. Shred meat by hand or with two forks. Set aside and prepare dressing.

To prepare dressing:

Place all ingredients except oil into a blender and pulse until smooth. Slowly drizzle in oil. Use half the dressing to marinate the beef and the rest to dress the salad. Place lettuce into a bowl and garnish with avocado, tomatoes, and chips. Top with marinaded beef, cheese, and remaining dressing.