It's officially fall in Seattle, which means one thing: non-stop rain accompanied by non-stop eating. In times like these I start craving the rich, caloric caribbean food that warms my body and soul. (Ironically, in PR we eat this food in super hot weather, but that's a topic for another day). A couple of months ago I went on an anti-Delta Airlines rampage and decided to spend all my miles on a slow cooker. BEST DECISION EVER. Why these genius kitchen devices never made it down to PR I will never understand. It's like our culture is trying to force us women to spend our lives sobre el caldero, sweating like pigs for a decent plate of rice and beans.
Alas, yesterday night American technology met Cuban culinary genius and the result was: pretty awesome 3-step Ropa Vieja! Here's the recipe:
2lbs of skirt steak
8oz tomato sauce
8oz tomato paste
2 green peppers
2 red peppers
1 large onion
3 tablespoons of adobo
1 tablespoon of cumin
2 heads of garlic
1/2 cup of beef broth
1. Grill the flank steak on a skillet until it's golden brown (about 3 minutes each side in medium heat).
2. Chop everything up and put it in the slow cooker. Mix everything together and let it cook for 4 hours.
3. Take the meat out, shred it and add it back into the slow cooker.
Serve with rice and avocado (and plantains if you can find a decent bunch) and you'll be magically transported back home.