Potatoes are one of my favorite foods ever
I saved it to my recipes right away.
Since you were such a sweet heart in remembering my request and sharing something yummy... here you go:
Ropa Vieja
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small Spanish onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
They made it different on Paula Deen's Havana in Savannah with different ingredients though. Haven't tried this way...
Ropa Vieja
2 1/2 pounds skirt steak
1/8 cup pickled garlic
1 small Spanish onion, sliced
1 cup cold water
1 (24-ounce) canned, whole peeled tomatoes
1-ounce brown sugar
2 tablespoons lime juice
1/2 cup red wine
1/2 cup ground cumin
3 ounces dried ancho chili puree
Brown both sides of skirt steak in a pan over medium-high heat. Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours. With spoon, break up meat while cooking. Add more liquid, if necessary.
Add the puree into the liquid during the last 15 to 30 minutes.