Categories: Mexican
Ingredients
- 2 tablespoons olive oil
- 2 pounds flank steak, cut in 3 x 4 inch pieces
- 2 garlic cloves finely minced
- 1 medium spanish onion chopped
- 1/2 cup apple cider vinegar
- 1 medium green pepper chopped
- 14.5 ounce can diced tomatoes
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 bay leaf
- 1/2 teaspoon crushed red pepper
- 5.75 ounce jar sliced green olives with brine
- 1/2 cup firmly packed brown sugar
- 1 1/2 cups water
- coarse salt and freshly ground black pepper to taste
Directions
- Heat oil in 4 quart saucepan or stockpot over medium heat
- Sear pieces of steak until well browned, about 10 minutes. placed seared steak on large plate; set aside.
- Add garlic to saucepan and saute for 1-2 minutes or until soft and translucent.
- Add apple cider vinegar, stirring to loosen browned bits of meat from pan.
- Stir in green pepper, tomatoes, oregano ,cumin, bay leaf, red pepper, olives and brine, brown sugar, and water.
- Season to taste with salt and pepper.
- Place meat back in saucepan.
- Simmer for 3 hours or until meat is tender.
- Remove meat and shred lengthwise.
- Add shredded meat back to the cooking liquid and cook 30 more minutes.
- Remove bay leaf.
- Season with salt and pepper to taste.
- Serve with rice.