Carne Desmechada

Adelaide Antoniou

Pg ST F&S

• 1 tsp olive oil

• ⅓ cup chopped scallions

• ½ cup chopped red bell pepper

• 3 garlic cloves, chopped

• 2 plum tomatoes, chopped

• 1.5 tsp salt

• 1.5 tsp ground cumin

• ¼ tsp garlic powder

• ½ cup reduced-sodium beef broth

•1.5 cups canned tomato sauce

• 1.5 pounds flank steak, fat trimmed

• 2 bay leaves

Heat a medium nonstick skillet over medium heat. Add the oil, scallions, bell pepper, and garlic and cook, stirring, until tender, 2 to 3 minutes. Add the tomatoes, ½ teaspoon of the cumin, and the garlic powder and cook until the tomatoes soften and begin to break up, 4 to 5 minutes more. Transfer to a slow cooker. Add the broth and tomato sauce and stir well.

Season the meat with the remaining 1 teaspoon salt and 1 teaspoon cumin, and place in the slow cooker, making sure the liquid covers the meat. If it does not, add a little more broth. Add the bay leaves.

Cover and cook on high for 4 hours or on low for 8 hours, until the meat is tender and easily shreds. Discard the bay leaves. Carefully transfer the meat to a plate and shred with 2 forks. Return the meat to the slow cooker and keep warm until ready to serve.

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