Shredded Beef With Tomatillo Sauce

• 1 tablespoon canola oil
• 1 pound (about 8 large) tomatillos, husks removed and tomatillos quartered
• 1 cup chopped onion
• 2 large garlic cloves, minced
• 1 serrano chile, coarsley chopped
• 2 tablespoons fresh cilantro leaves
• 1/4 teaspoon salt
• 6 ounces skirt steak
• 1/4 large onion, quartered
• 1 large garlic clove, crushed
• 1 bay leaf
• 1 tablespoon salt

1. Heat oil in a large skillet over medium-high heat. Add tomatillos and next 3 ingredients; saute 7 minutes or until lightly browned.
2. Pulse tomatillo mixture, cilantro, and 1/4 teaspoon salt in a food processor until coarsely chopped. Transfer to a medium bowl. Set aside.
3. Combine skirt steak, remaining 4 ingredients, and water to cover in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes or until meat is tender.
4. Remove steak to a medium bowl, discarding onion and seasonings. When cool enough to handle, shred meat. Stir in tomatillo sauce. Serve with fresh sopes.
5. Tip: You may substitute flank steak for skirt steak. Cook 2 1/2 hours or until tender.

canola oil, onion, garlic, serrano chile, fresh cilantro, salt, skirt steak, onion, garlic, bay leaf, salt

Taken from www.myrecipes.com/recipe/shredded-beef-with-tomatillo-sauce (may not work)