INGREDIENTS

5 1/2 lbs. Flank Steaks , cut into 3" cross cut pieces 
8 fl. oz.  Orange Juice  
12 oz. Yellow Onions , thinly sliced 
10 each Whole Garlic Cloves , thinly sliced 
1 each Fresh Jalapeño , thinly sliced 
1/2 cup Fresh Cilantro , rough chopped 
2 fl. oz. Apple Cider Vinegar  
2 fl. oz.  Vegetable Oil  
1 qt. Beef Stock  
8 oz. Dark Molé , prepared or from a jar   
 Salt and Pepper to taste  

DIRECTIONS

1.) Combine flank steak pieces with orange juice, onions, garlic, jalapenos, cilantro and vinegar together and marinate overnight in an air tight container under refrigeration.

2.) After marinating remove and pat dry, reserving marinating ingredients. Heat a sauce pan with vegetable oil over medium-high heat, season the beef with salt and pepper, sear on all sides, deglaze with beef stock and stir in mole and reserved marinating ingredients. Cover and simmer for 1 ½-2 hours or until beef is easy to shred with a fork. Shred all the beef.

3.) Reserve shredded beef with cooking liquid in a covered pan on a hot line for assembly.