Vaca Frita (Shredded Beef)

• 1 bay leaf
• 2 lbs flank steaks
• 1 teaspoon salt (to taste)
• 1/2 teaspoon pepper
• 1/2 cup sour orange juice (or 1/4 cup each lime and orange juices)
• 1/4 cup lime juice
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 2 medium onions, thinly sliced

1. Bring 2 quarts salted water to a boil in a large stock pot. Add the bay leaf and meat, reduce heat, cover and simmer 2 hours.
2. Drain the meat and let it cool to room temperature on a plate lined with paper towels. Use your hands to shred it along the grain into strips.
3. Season the meat with salt and pepper and place it in a shallow, nonreactive dish. Pour on the citrus juices and let it marinate at least 30 minutes. Drain the meat and set it aside.
4. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat until it is almost smoking. Add half the meat and half the garlic; saute, stirring often, 7 to 10 minutes. Add half the onions and saute about 5 minutes, until the edges of the beef become crispy.
5. Transfer the mixture to a large plate. Repeat sauteing with the remaining ingredients. Serve with rice and lime wedges.

bay leaf, flank steaks, salt, pepper, sour orange juice, lime juice, olive oil, garlic, onions

Taken from www.food.com/recipe/vaca-frita-shredded-beef-351110 (may not work)