1 1/2 pounds skirt or flank steak
2 tablespoons salt
2 bay leaves
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 large onion, cut into thin wedges
1 red pepper, juilenned
1/4 cup white wine
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground cumin
1/2 teaspoon dired oregano
1 8-ounce can tomato sauce

Hot cooked rice
Lime wedges

Boil beef with salt and bay leaves in water to cover plus 2 inches for 1 1/2 hours. Remove meat and reserve broth. Shred meat and set aside.

Combine oils in large frying pan over medium heat. Saute garlic, onion and peppers together for 3-4 minutes.

Add wine, spices, tomato sauce, and 1 1/2 cups of the reserved broth and cook for 2 minutes more. Add shredded beef and let ingredients cook together until just warmed through.

Serve with hot rice and a squeeze of lime juice.