This is my version of a Cuban classic traditionally served with crusty bread but, excellent as a filling for enchiladas, tacos, tostadas, burrito bowls....
I usually eyeball most of the ingredients in this recipe with the exception of those that are canned. Following are my estimates for a serving enough to feed 4 to 6 people. The flank steak is most tender when cooked low and slow for 10 hours in a slow cooker so, because I prefer this method I allow it to cook over night.
2 pounds flank steak
1 onion, thinly sliced
2 green bell peppers, thinly sliced
2 cloves of garlic, minced
1/2 to 1 tsp red pepper flakes
6 oz can of tomato paste
16 oz can of diced tomatoes
3 tbsp fresh cilantro
1 4 oz can of diced green chilies
1 cup beef stock (water can also be used)
salt and pepper to taste
Preheat slow cooker on high for 30 to 45 minutes.
Start by seasoning the flank steak with salt and pepper, then browning on both sides. Lightly saute onions and peppers in preheated slow cooker, add the garlic and red pepper flakes, season with salt. Once vegetables are slightly tender add diced tomatoes, green chilies and tomato paste, mix thoroughly. When the tomato paste is incorporated mix in the cilantro and beef stock then add browned flank steaks ensuring they are covered with the tomato vegetable mixture.
Turn slow cooker to low and allow to cook for 10 hours. Remove flank steak and shred with forks then return shredded meat to the sauce, season with salt and pepper to taste.
The shredded meat can be easily reheated by simmering on the stove top adding a little more stock for moisture.