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From Cuba
This dish is original from Spain, specifically Canary Islands. It is very popular in Cuba. There is a funny story (or legend) on how the name came to being. “A poor man had family for dinner. Since he was very poor, he had nothing to cook, so he went to his closet and took some old clothes, which he warmly embraced with great love. When he cooked them, his love for his family converted the old clothes into meat and this lovely dish was born.
Total Time: 2 hr 30 min
Prep: 30 min
Cook: 2 hr
Yield: 4 to 6 servings
Level: Intermediate
INGREDIENTS.
- 1 (2 1/2-pound) flank steak, halved lengthwise
- 2 bay leaves
- 1 carrot, sliced
- 2 onions, julienne
- 1 tablespoon dry oregano
- 1 red pepper, julienne
- 1 green pepper, julienne
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- 1/2 cup sherry
- 2 cups whole tomatoes, canned
- 1 teaspoon ground cumin
- Salt and pepper
Serving suggestion: White rice
DIRECTIONS.
Boil the flank steak with bay leaves, carrots, 1 onion, and oregano with enough water to cover the ingredients. Cook for 1 to 1 1/2 hours.
Drain and let the meat cool, cut into 2-inch cubes and then shred.
Saute the remaining onion, peppers, and garlic in olive oil until translucent. Deglaze with sherry. Add tomatoes and cumin. Cook for 15 minutes. Add the shredded meat and cook for 1/2 hour. Season with salt and pepper.
