This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
Category: Main Dish
Cuisine: Cuban
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
8 ounces tomato sauce
1 small onion sliced
1 green bell pepper seeded and sliced into strips
2 cloves garlic chopped
6 ounces tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
Great taste. I used a beef shoulder roast and cooked it 10 hours on low in crockpot. Never got soft enough to shred, but sauce flavor terrific. I added a seeded whole dried Guajillo pepper which, while not hot, added richness. Will definitely try again with different cut of meat. 2d time, 1/21, I used 2# chuck roast and doubled rest of ingredients to stretch meat and lower calories/serving.
OlyduffyWe liked this dish a lot. It's versatile, and I didn't change a thing. In my opinion, fresh cilantro added on top really makes the flavor of the dish. Another winner!
JStoleyThis is very good-i substituted London broil for flank steak and cooked it nearly 13 hours. It was great!
imdequeenIts just like a good mexican restaurants food, loaded with great flavor. Me & my friends ate these with queso fresco hot sauce & tortillas until we were stuffed. Keeping in favorites.
Aimeelady
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