Cuban Flank Steak (Ropa Vieja)

So simple in preparation, so exciting in flavor, Ropa Vieja is a traditional Cuban dish that reminds your father of a little Cuban restaurant named Denny's in Key Largo where we used to go when visiting Papa Robert when he lived there. At Denny's, if you didn't speak Spanish you got charged more for your food but luckily I speak Spanish!  Your dad says it makes him feel like he is in the Keys again when he eats this dish....it's full of warm flavors.  I, of course, love trying recipes and foods from any Spanish-speaking culture.  Remember that every culture has beautiful, story-filled dishes to share, and don't be afraid to learn to make them yourself.

Note:  This ropa vieja is delicious used in corn tortillas for taco night!


Ingredients:
1-1.5 pound flank steak
1 bottle mojo marinade (Goya or Badia brand works great)
1 onion diced
2 jalapenos diced or 1 tablespoon canned chopped jalapenos
20 oz can tomato sauce
3 cloves minced garlic
1 teaspoon salt, pepper
2 teaspoons each:  smoked paprika and cumin
1/2 - 1 teaspoon cayenne pepper depending on how hot you like it

Preparation:
Put flank steak in a crockpot with the marinade and cook on low for 8 hours.
Remove and shred meat using 2 forks.
Add 2 tablespoons oil to a pan and heat to medium-high.
Add onions and jalapenos and cook for about 5 minutes.
Add garlic and spices and cook another minute.
Add in shredded beef and tomato sauce and mix well.
Let simmer together another 5-10 minutes until thickened.
Serve with rice and my spicy black bean recipe!