Ingredients:
1 tablespoon
vegetable oil
2 pounds beef
flank steak
1 cup beef
broth
1 (8 ounce)
can tomato sauce
1 small
onion, sliced
1 red bell
pepper, seeded and sliced into strips
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
Preparation:
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 white rice and black beans.
Serve 4.
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