Monday, July 30, 2012
Ropa Veija from here
2 lbs flank steak or stew meat (i.e.- chuck roast)
1 cup salsa (tomato sauce based – like Chi Chi’s or Old El Paso)
1 can diced tomatoes with green chilies (Rotel)
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 large bell pepper cut into slices
Corn or Flour Tortillas
Pico Di Gallo or diced tomatoes and onions
Fresh squeezed limes
1.Combine all ingredients in a slow cooker.
2. Cook on low for 8 hours.
3. Before serving, take two forks and shred beef stir with juices.
4. Serve over warm corn tortillas and garnish with pico di gallo, avocados, lime and cilantro.
Review: The meat had great flavor and love that it is easy to prepare.