Ingredients
2 cubanelle or Italian frying peppers, seeded and sliced
1 cup sliced onion
1 can (8 oz) tomato sauce
¼ cup tomato paste
1 Tbsp each olive oil, cider vinegar and minced garlic
1 tsp ground cumin
1 bay leaf
½ tsp salt
1½-lb boneless chuck steak
1/3 cup coarsely chopped alcaparrado (we used Goya), or 1/3 cup pimiento-stuffed olives plus
2 Tbsp chopped capers 1/3 cup chopped cilantro
Preparation
. Mix all ingredients except steak, alcaparrado and cilantro in a 3½-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
- Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board. Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in alcaparrado and chopped cilantro and serve.
