Preparation time: 2 hrs 20 min
This recipe for slow cooked Shredded Beef Jalisco-style (Carne deshebrada estilo Jalisco) is great with tortillas or white rice and beans.
Put the skirt steak, onion, garlic, bay leaves, black peppercorns, allspice and clove in a 6-quart heavy pot with 1 teaspoon salt and enough water (about 8 cups) to cover the beef.
Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours.
Remove beef and shred once cool. Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat. Wipe the pot off and set aside.
Put the tomatoes, Acapulco paste, 2 cups of the reserved broth, and 1 teaspoon salt in a blender and blend until smooth, about 1 minute.
Heat the oil in the cleaned pot over medium-high heat until it shimmers, then slowly add sauce, stirring (it will spatter), and simmer, stirring frequently, 5 minutes.
Add beef and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes. Dish has to be slightly soupy, so add more broth if needed.
Freeze broth remainder for another use, it keeps for up to 6 months.
Serve with hot corn tortillas or white rice and beans. Enjoy!