Salpicon (Mexican Shredded Beef) Recipe

• 8 lbs. top sirloin or possibly eye of round (well trimmed chuck works equally well)
• 2 cloves garlic, minced
• 1 bay leaf
• 1 (12 ounce.) can tomatoes
• 1/4 c. minced fresh cilantro
• Salt and pepper to taste
• 1 (8 ounce.) bottle Italian style salad dressing
• 1 c. cooked garbanzo beans
• 1/2 pound Monterey Jack, cut into 1/2 inch squares
• 1 c. minced green chilies (fresh or possibly canned)
• 2 avocados, in strips
• 1 bunch parsley

1. Place beef in heavy pot; cover with water and add in garlic, bay leaf, tomatoes, cilantro, salt and pepper.
2. Cook over medium heat about 5 hrs, or possibly till meat pulls apart.
3. Remove meat from broth, cold and cut into 2 inch squares.
4. Shred with two forks or possibly in processor with short pulses.
5. (At this point, the meat can be used for burritos or possibly other recipes calling for shredded beef.
6. Also, may be frzn up to 3 months.)
7. Arrange beef in a 9 x 11 inch glass dish.
8. cover with salad dressing and allow to marinate in refrigerator overnight.
9. Before serving, arrange the following in layers over beef: beans, cheese, chilies, and avocados.
10. Decorate with parsley.
11. This is a perfect dish for a buffet table.

sirloin, garlic, bay leaf, tomatoes, fresh cilantro, salt, italian style salad dressing, beans, monterey, green chilies, avocados, parsley

Taken from cookeatshare.com/recipes/salpicon-mexican-shredded-beef-56191 (may not work)