Like it spicy? Add 1 to 2 tbsp of Pipo’s Picante’ Sauce
Place flank steak in boiling water for about 2 hours until tender. Remove from heat. (Test a strip to make sure it will shred).
Once meat has cooled, cut it to desired length, then shred.
In a braising pan on medium heat, add oil, onions, peppers, tomatoes, cilantro and garlic. Lightly saute’ veggies. Add the spices, wine and tomato paste. Stir until the mixture thickens. Immediately add shredded beef and 3 to 4 cups of reserved beef broth. Mix well to bring to a boil. Turn temperature to low and let simmer for 30 minutes. Just before serving, add ½ cup Spanish olives and ½ cup green peas.
Serve over cilantro rice (3 cups of rice mixed with ½ cup of room temperature Pipo’s Cilantro Sauce.
Recipe courtesy of Ramon Hernandez, Pipo’s Cuban Cafe, 9531 Bay Pines Blvd and Eight Fourth St N, St Petersburg. He can be reached through his website, pipos1979.com.