April 25, 2014
You can throw this in any flour or corn tortilla but the Cuban way is to serve it on a bed of rice.
You can throw this in any flour or corn tortilla but the Cuban way is to serve it on a bed of rice.
Ingredients
1 Tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 small onion, diced
2 jalapeño peppers, seeded and chopped
1 Puablano Pepper, seeded and chopped
2 cloves garlic, minced
2 Tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 Tablespoon olive oil
1 Tablespoon white vinegar
1 cup cooked white rice
Directions
Heat vegetable oil in a dutch oven over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Pour in the beef broth and tomato paste, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on 350 degrees for 4 hours.
Remove the meat to a cutting board and let cool enough until you can handle it. Shred the meat by hand or use a couple of forks. To have shorter strands I cut across the grain at two inch intervals before shredding.
Put the shredded meat back in the cooking liquid to heat back up then serve over rice.
April 2, 2014
Mix all ingredients in a bowl until well combined. Store in an air tight container in a cool, dry place away from heat and light. Like your fridge.