1 1/2 lbs. skirt beef
1/2 chopped lettuce
3 chopped tomatoes
1/4 onion
1 sm. onion, chopped
1 avocado, in slices
10 green olives
6 tbsp. oil
2 tsp. white vinegar
Oregano, salt & pepper
Jalapeno peppers in slices

1. Cook skirt beef in water with salt and 1/4 onion for an hour. Once cooked, let it cool, shred it and put in a bowl.

2. Mix olives with lettuce, tomatoes and chopped onion, then mix with meat.

3. Place on top the avocado and jalapeno pepper slices.

4. Mix oil, vinegar, oregano, salt and pepper and add to the salad.