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Dried shredded beef sautéed with fresh vegetables, tomatoes, and chiles in a hearty skillet. A high protein, healthy dish that showcases northern Mexico's love of preserved meats and fresh produce.
Soak the dried shredded beef in cold water for 10 minutes to remove excess salt, then drain and gently squeeze out moisture.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Sauté chopped onion and garlic for 2 minutes until fragrant but not browned.
Add diced tomatoes, bell pepper, zucchini, and jalapeño to the skillet. Stir frequently and cook for 5 minutes until the vegetables begin to soften; do not let them get mushy.
Increase the heat to high. Add beef, toss with vegetables, and sauté for 6–8 minutes, stirring occasionally, until beef is heated through and begins to brown at the edges.
Reduce heat to medium, season with salt and black pepper, and cook for 3–4 more minutes. Adjust seasoning to taste and serve hot.
