- 2 pounds beef skirt steak in one piece
- 1/2 cup grated white onion
- 1 minced ají dulce* (sweet green or red pepper)
- 3 cloves garlic, minced
- 1 recipe of Hogao del Pacífico (page 165XXX)or Hogao del Caribe (page 164XXX)
- 2 whole eggs, beaten
- Cooked rice, for serving
- In a medium pot, over medium heat place the beef, 10 cups of water, onion, ají dulce, and garlic. Cover and cook for 1 hour. Uncover and cook for 15 to 20 minutes more. You know the meat is done when you can rip off strips with a fork. Almost all the water should have evaporated, but in case it hasn’t, remove the beef, and boil it down to 1 cup. Place the beef back in the pot and let it stand for 10 to 15 minutes to relax and cool off so you can handle it.
- Remove the beef from the pot. Cut across the grain into 1-inch-wide strips.
- Take each strip, and with 2 forks or with your fingers shred the meat.
- Place the beef back in the pot, bring the heat to medium-high, and mix it with 1 cup of the reduced cooking liquid; add the hogao and mix.
- Pour the beaten eggs to the pot, and cook for 2 minutes or until the egg is cooked.
- Serve over rice.