Cuban Ropa Vieja

     On a visit to Old Town, San Diego about 25 years ago, I ordered a dish called Ropa Vieja at one of the many Mexican restaurants.  It was a delicious meal.  Soon after there was a recipe in the newspaper for this dish.  But alas, the recipe has been lost.  Then I saw this recipe.  It wasn't quite what I remembered, but it was still a tasty meal.

• 2 14-ounce can diced tomatoes, drained
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• kosher salt and black pepper
• 1 1/2 pounds skirt steak  * (I browned it first, removed the meat, then added the onion to brown lightly after I turned off the heat.)
• 1 onion, cut in half, sliced

Cook later:

• 1 cup long-grain white rice (can also be served with tortillas)
• 2 t. olive oil
• 2 red bell peppers, sliced 1/2 inch thick
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves, chopped

In a 5- to 6-quart slow cooker, combine the tomatoes, oregano, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.  Add onion, then nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. 

Twenty-five minutes before serving, cook the rice according to the package directions.

 Heat the oil in a skillet. Stir-fry the bell peppers starting with medium high heat.  As they are browning, turn the heat down to medium and cook until desired texture.  Set aside.

Once the meat is very tender, using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice, peppers, and top with the avocado and cilantro.