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“This is a recipe from Food Network and is very close to an authentic Cuban recipe. I serve it with tostones and steamed rice. I use a 4 ounce can of green chiles instead of the bell peppers.”
READY IN:
8hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine tomatoes, ketchup, vinegar, garlic, cumin, jalapenos and 3/4 teaspoons salt in a 5-6 quart slow cooked.
  2. Add the steak, peppers, and onions and toss to coat.
  3. Cook and cook on low, undisturbed for 8 hours.
  4. Uncover and skim off any excess fat.
  5. Coarsely shredd the meat with 2 forks, then stir in olives and.
  6. brine.
  7. Serve over rice.

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