Let’s have a look at some comments on this recipe, from the lovely fans over at Food Network:
I order this at a local Cuban restaurant, and wanted to try making it at home. I wasn’t expecting too much, as the recipe is so simple and you just set it and forget it. Everyone loved it! We tend to have a lot of left overs go to waste, but every shred of this was devoured. I used Rotel tomatoes, red wine vinegar, and more jalepenos (we like the heat) and olives, but stuck close to the recipe. Making it again this weekend. Serviced with saffron rice–delicious!
This was full of flavor a super easy to make. I served with black beans and white rice. I did end up adding one can of beef broth at the end as I wanted to have enough liquid to pour over my rice. I also served with fresh slice Jalapenos as I had extra on hand.
1 15 -ounce can crushed tomatoes
3 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 jalapeno pepper, thinly sliced (with seeds)
1 1/2 pounds skirt steak or flank steak
2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
1 small onion, thinly sliced
3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
Cooked white rice, for serving
Add all the ingredients into a 5-to-6-quart slow cooker, mix together well.
Cover and cook on low, undisturbed, 8 hours.
Uncover and skim off any excess fat. Shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.
Quick Tip: You can use bell peppers instead of jalapenos!
Thanks to Food Network for this delicious taste of Cuban cuisine!