Ingredients
7 3/4 lbs. cooked, shredded beef chuck roast, visible fat removed
5 1/4 lbs. green bell peppers, sliced
9 lbs. onions, large, yellow, sliced
3 1/8 cups lime juice
1 1/2 cups olive oil
1/2 cup garlic, minced
2 Tbsp. salt, divided
1 Tbsp. black pepper, ground
Instructions
- Combine the cooked, shredded beef, peppers, onions, lime juice, oil, garlic, 1 Tbsp. salt and pepper in a large bowl. Toss to coat, cover and marinate in cooler for 15 minutes or up to 1 1/2 hours.
- Heat a large tilt skillet or griddle over medium-high heat. Add beef and vegetables in a single layer. Fry until crispy in spots, turning to crisp all sides, 4-5 minutes. Remove from heat and season with remaining 1 Tbsp. of salt. (You may need to do this in batches to keep ingredients in a single layer.)
- Serve 1 level cup (8-oz. spoodle) of meat and vegetables.
Recipe Tips: If desired, serve with steamed rice, black beans and lime wedges.
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