Ropa vieja 2
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pot rost, leftover |
| 2 | teaspoons | Salt |
| Pepper, black; to taste | ||
| 2 | Garlic clove; minced | |
| 3 | teaspoons | Oil |
| 2 | Onion, medium; chopped | |
| 2 | Tomato, med; peeled, seeded | |
| 2 | Bell pepper, green; seeded & | |
| 1 | tablespoon | Capers |
Directions
Shred meat into strips and season with salt, pepper and garlic. In large, heavy skillet, heat oil and brown onions, tomatoes, and bell peppers for 5 minutes over medium heat, stirring occasionally. Add meat and capers. Lower heat and continue to cook for ten minutes.
Serve hot.
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING by Jessica B. Harris, Simon & Schuster, New York. 1991. Posted by: Karin Brewer, Cooking Echo, 8/92 From: Sam Waring Date: 09-17-94