This heavenly concoction of chiles, cumin and cinnamon reminds me of living in South Florida, eating the delicious Cuban food that a friend’s mother made. A take on ropa vieja, this quick version can be on the table in under a half hour, rather than the hours of stewing that are required in the traditional recipe.
Sauté beef and chopped onion together for 10 minutes, until beef is cooked through.
Chop and add garlic, spices and Rotel to meat mixture, and cook together for 10 minutes.
Meanwhile, slice bell peppers thinly. Add peppers and simmer for 5 minutes if you like the peppers crisp, or longer to soften the peppers.
Serve with rice.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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