The version I came up with came had a bit more of a tomato base than this one, which was fine. I also served it with yellow rice and beans, but I also added some pico de gallo and queso fresca. Came out great!
- 2 lbs flank steak
- 2 tbsp vegetable oil
- 1 large onion - sliced thin
- 2 green bell peppers - seeded and sliced thin
- 3 cloves garlic - chopped
- 1 1/2 cups beef broth
- 1 cup tomato sauce (homemade or otherwise)
- 6 oz tomato paste
- 2 tsp ground cumin
- 2 tbsp white vinegar
- 2 tbsp fresh cilantro - chopped
- Add the broth, tomato sauce, tomato paste, cumin, vinegar and cilantro into either a slow cooker or a large sauce pot if you plan on cooking it on the stove top. Whisk thoroughly. Add the beef, onions and peppers and mix. If you are using a slow cooker set it to low and walk away for 6 hours or so. If you are cooking it on the stove top, cook it on low with a tight lid for around 4 hours. Stirring only occasionally
- Remove the flank steak from the stew, and set aside to cool...say 15 minutes. Shred the steak with either a couple of forks or your hands. I suggest your hands. How often do we, as adults, get to play with our food like that. Add the shredded beef back to the pot, turn up the flame a bit and heat for 5 minutes or so until it's nice and hot.
- Serve with warm tortillas, yellow rice, beans (I used kidney beans in a chili sauce), pico de gallo and queso fresca.
I didn't think to take any pictures of it when we had it for dinner, but here's a picture of a plate I put together the next day for lunch.