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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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I serve it with tostones and steamed rice. I use a 4 ounce can of green chiles instead of the bell peppers. Ingredients:
15 ounces crushed tomatoes |
3 tablespoons ketchup |
1 tablespoon cider vinegar |
2 garlic cloves, minced |
1 1/2 teaspoons ground cumin |
1 jalapeno pepper, thinly sliced (with seeds) |
kosher salt |
1 1/2 lbs skirt steaks or 1 1/2 lbs flank steaks, sliced 1/2 inch thick |
2 bell peppers, sliced 1/2 inch thick (1 red, 1 green) |
1 small onion, thinly sliced |
3 tablespoons pimento stuffed green onions, chopped |
1 tablespoon olive brine (i use more) |
cooked white rice, for serving |
Directions:
1. Combine tomatoes, ketchup, vinegar, garlic, cumin, jalapenos and 3/4 teaspoons salt in a 5-6 quart slow cooked.
2. Add the steak, peppers, and onions and toss to coat.
3. Cook and cook on low, undisturbed for 8 hours.
4. Uncover and skim off any excess fat.
5. Coarsely shredd the meat with 2 forks, then stir in olives and.
6. brine.
7. Serve over rice.
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