Ingredients Jump to Instructions ↓

  1. 1 1/4 teaspoons 6 1/3ml Salt

  2. 3/4 teaspoon 3.8ml Freshly-ground black pepper

  3. 1 1/2 lbs 681g / 24oz Flank steak or skirt steak

  4. 2 tablespoons 30ml Olive oil

  5. 1 tablespoon 15ml Onion - quartered (small)

  6. 1 teaspoon 5ml Jarred jalepeño pepper - chopped

  7. 1 teaspoon 5ml Pumpkin pie spice

  8. 1 1/2 cups 355ml Frozen bell pepper strips

  9. 2 cups 125g / 4.4oz Chopped canned tomatoes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Season steak with 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large heavy saucepan over medium-high heat. Add steak and cook 5 minutes, turning once to brown. Add onion and enough water to cover. Cover the saucepan and simmer about 2 hours and 15 minutes, adding water if necessary, until meat is falling-apart tender. Remove meat from saucepan. Strain cooking liquid; discard onion. Shred the meat with hands or two forks; set aside. Heat remaining tablespoon oil over medium-high heat. Add jalapeño pepper and spice, cook 30 seconds, stirring, until fragrant. Add pepper strips, tomatoes, 2 cups of reserved cooking liquid and meat, remaining 1 teaspoon salt and 1/2 teaspoon pepper. Mix well; cook five to 10 minutes more to heat through. This recipe yields 4 servings. Carbohydrates: 6 grams Net Carbs: 4.5 grams Fiber: 1.5 grams Protein: 37 grams Fat: 20 grams Calories: 265 Description: "Cuban in origin, the name of this dish means "old clothes" or "rags" because the meat, in its flavorful sauce, is finely shredded."


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