I have been looking for a good shredded beef recipe for some time and my slow cooker is my favorite tool right now so this recipe was right up my alley. Fast and easy and ready when I get home. This was such a good recipe and I just added a little more flavor and heat with jalapeno and my favorite mexican cheese – Cotija. Cotija is a very salty flavored crumbly cheese. You have probably eaten it many times if you eat at mexican food restaurants it’s the white cheese crumbled on top of your beans. I put it on salads too, it’s so good – my daughter likes it as well.
Adapted from Real Simple recipe for Cuban Braised Beef and Peppers
1 – 1 ½ lb flank steak, cut crosswise into thirds
28 oz diced tomatoes
2 red bell peppers, ½ inch thick slices
1 onion (cut into 1/8)
2T. chopped cilantro
2 cloves garlic, minced
1 jalapeno (or 1/4 of a small can of jalepeno)
Cilantro (for garnish)
Cotija (for garnish)
Tortillas or Rice
COMBINE tomatoes, oregano, cumin, cayenne, garlic, jalapeno, cilantro, salt and pepper in the slow cooker. Add onions and peppers and stir. Push flank steaks into the vegetables. Cook on low for 8 hours.
PLACE atop rice or on tortillas. Top with cilantro, avocado slices, and cotija cheese.