Steps
- Put 900g of flank steak cut into 4 pieces, 2 bay leaves, and 1 teaspoon of salt in a pot. Cover with water, bring to a boil, and simmer over medium-low heat for 1-1½ hours, until easy to shred.
- Drain, discard the bay leaves, and shred the beef. Mix with ¼ cup of fresh lime juice and one-third of ¼ cup plus 2 tablespoons of vegetable oil.
- Add 4 minced garlic cloves and 1 tablespoon of prepared Cuban complete seasoning. Marinate for 30 minutes, then drain and discard the marinade.
- Heat the remaining oil in a large skillet over medium heat. Fry the beef in batches, pressing it into an even layer and leaving it undisturbed for 5 minutes.
- Turn and cook for 4 minutes more, until crisp. Return all the beef, reduce to medium-low, and add 1 medium thinly sliced white onion. Cook for 4-5 minutes, season with salt and pepper, and add lime wedges.