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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 8 |
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Cuban recipe altered for crock pot. Can be served over rice or just in bowls with tortillas. Ingredients:
2 1/2 lbs ground beef |
1 cup minced onion |
1 cup diced red pepper |
3 garlic cloves, minced |
1 bunch fresh cilantro |
1 large tomato, diced |
8 ounces tomato sauce |
3/4 cup manzanilla olives, roughly chopped |
1/4 cup spanish capers, chopped |
1/4 cup pepperoncini pepper, chopped |
1 tablespoon cumin |
1/4 teaspoon cayenne pepper |
1 -2 bay leaf |
Directions:
1. Brown meat in skillet just until pink is gone. Drain fat.
2. Add onions, bell pepper, garlic and continue cooking for 4 - 5 minutes only.
3. Transfer to crockpot.
4. Add tomato, tomato sauce, 1 c water, olives, capers, peperoncini. You may also add a little brine from olivers or peperoncini.
5. Add spices.
6. Stir well.
7. Cook on low for 6 - 7 hours. Do not lift lid.
8. When done, taste for seasoning. Remove bay leaves. Chop cilantro and sprinkle over each bowl. Serve.
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