Mexican Ropa Vieja

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 tablespoons peanut oil
• 1 medium onion, chopped (about 3/4 cup)
• 1 small sweet red pepper, chopped (about 3/4 cup)
• 1 small sweet green pepper, chopped (about 3/4 cup)
• 5 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 (14 1/2 ounce) can stewed tomatoes
• 1/2 cup beef broth
• 2 lbs beef flank steak
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 (4 ounce) cans mild green chilies, drained and coarsely chopped (look for the whole chiles)
• 1 (10 ounce) package frozen corn kernels
• 1 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons chopped fresh cilantro
• 16 flour tortillas, warmed according to package directions (8-inch)

Recipe

• 1 heat oil in a large flameproof casserole or dutch oven over medium heat. add onion, red pepper, green pepper and garlic; cook until onion is translucent and peppers are softened, for about 8 minutes.
• 2 stir in cumin and oregano; cook for about 1 minute. add tomatoes and broth.
• 3 season steak with salt and pepper. add steak to pot; cover and bring to simmering. simmer about 2 hours or until meat is very tender, turning meat occasionally.
• 4 remove meat; let cool briefly. cut across the grain into 2-inch-thick slices. using two forks, pull slices apart into shreds.
• 5 heat tomato sauce remaining in pot to rapid boiling. continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
• 6 add green chiles and corn. heat to boiling; cook 5 minutes.
• 7 add shredded beef, jalapeno, and cilantro. heat to boiling. serve with warmed tortillas.