Ropa Vieja!

This is one of our favorites....but I don't make it very often because its one of those dishes that tastes so good, but takes some effort and a little bit of time. It's a Cuban dish with flank steak, tomatoes, peppers...and some other goodies ;) You serve it on a tortilla or you can just eat it with a fork and knife. So, if your up for the challenge its definitely worth it!

Ropa Vieja

• 2 tbs. peanut oil
• 1 medium size onion chopped
• 1 small sweet red pepper chopped
  
• 1 small sweet green pepper chopped
• 5 garlic cloves chopped
• 1 teas. ground cumin
• 1/2 teas. dried oregano
• 1 can stewed tomatoes
• 1/2 cup beef broth
• 2 pounds beef flank steak
• 1/2 teas. salt
• 1/2 teas. black pepper
• 2 cans (4oz) green mild chilies, drained and coarsely chopped
• 1 package (10 0z) frozen corn
• 1 fresh jalapeno chile, seeded and chopped
• Warmed flour or corn tortillas

Directions:

1. Heat oil in large flameproof dutch oven over medium heat. Add onion, red and green pepper, and garlic; cook until onions translucent and peppers soft (about 8 min.)
2. Stir in cumin and oregano; cook about 1 min. Add tomatoes and broth.
3. Season steak with salt and pepper and add to pot. Cover and bring to simmer. Simmer about 2 hours until meat is tender, and turn meat occasionally.
   
4. Remove meat; let cool briefly. Cut across grain into 2 inch thick slices. Use 2 forks to pull slices apart into shreds.
   
5. Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally until thick (about 10-15 min.)
6. Add green chile's and corn. Heat to boiling; cook 5 min.
7. Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.