Categories: Mexican

Ingredients

• 2 tablespoons olive oil
• 2 pounds flank steak, cut in 3 x 4 inch pieces
• 2 garlic cloves finely minced
• 1 medium spanish onion chopped
• 1/2 cup apple cider vinegar
• 1 medium green pepper chopped
• 14.5 ounce can diced tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 bay leaf
• 1/2 teaspoon crushed red pepper
• 5.75 ounce jar sliced green olives with brine
• 1/2 cup firmly packed brown sugar
• 1 1/2 cups water
• coarse salt and freshly ground black pepper to taste

Directions

1. Heat oil in 4 quart saucepan or stockpot over medium heat
2. Sear pieces of steak until well browned, about 10 minutes. placed seared steak on large plate; set aside.
3. Add garlic to saucepan and saute for 1-2 minutes or until soft and translucent.
4. Add apple cider vinegar, stirring to loosen browned bits of meat from pan.
5. Stir in green pepper, tomatoes, oregano ,cumin, bay leaf, red pepper, olives and brine, brown sugar, and water.
6. Season to taste with salt and pepper.
7. Place meat back in saucepan.
8. Simmer for 3 hours or until meat is tender.
9. Remove meat and shred lengthwise.
10. Add shredded meat back to the cooking liquid and cook 30 more minutes.
11. Remove bay leaf.
12. Season with salt and pepper to taste.
13. Serve with rice.

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