Recipe: Shredded Beef Salad with Chipotle, Cilantro, and Citrus Dressing

SHREDDED BEEF SALAD

FOR THE BEEF:
3 pounds flank or skirt steak, cut into 2-inch cubes
2 medium white onions, cut into quarters
10 whole black peppercorns
3 bay leaves
4 garlic cloves
2 teaspoons sea salt
FOR THE DRESSING:
1/2 cup olive oil
1 cup apple cider vinegar
4 chipotle chiles in adobo sauce, chopped
2 tablespoons adobo sauce from the can
Juice of 2 limes
Juice of 2 oranges
2 teaspoons ground black pepper
1/2 cup firmly packed cilantro leaves, chopped
Sea salt to taste
FOR SERVING:
Shredded leaf lettuce
4 or 5 medium tomatoes, cut into slices
2 large avocados, peeled, pitted and cut into slices
6 tablespoons shredded panela cheese or other dry Mexican cheese
Corn tortilla chips

TO PREPARE THE BEEF:
Place meat, onions and seasoning in a stockpot and cover with water. Bring to a boil. Reduce heat to low and simmer for about 25 minutes or until meat is done. Remove from heat and drain, discarding cooking liquid.

When meat is cool enough to handle, shred by hand or with two forks. Set aside while preparing the dressing.

TO MAKE THE DRESSING:
Combing the dressing ingredients in a nonreactive bowl; whisk to blend well. Toss dressing with the shredded beef. Set aside at room temperature to allow flavors to blend, about 30 minutes.

TO SERVE:
Arrange beef on a bed of shredded lettuce and garnish with slices of tomato and avocado and the shredded cheese. Serve with tortilla chips.

Serves 6
Adapted from source: Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland, Miguel Ravago, and Virginia B. Wood