Cuban Stew

Meat
I asked Josh what he wanted for dinner.  His response was anything slow cooked or tacos.  I combined the concept and went back and pulled out an old recipe.   BTW, left overs galore but this can easily stay in the refrigerator for a few days.

Cuban Stew

2 large flank steaks (4 lbs)
8 cups water
2 bay leaves
2 onions, sliced
2 red peppers, sliced
2 green peppers, sliced
2 yellow peppers, sliced
10 whole cloves
2 cinnamon sticks
1 28 ounce can of peeled tomatoes, coarsely chopped
1/4 cup capers, rinsed

In a large dutch oven (like a Le Crueset pot), heat up some olive oil and brown the flank steaks (after seasoning them with some salt, pepper and paprika). It will take about 5-10 minutes. Then, after both steaks are done, put them back in the dish and add 8 cups of water. Bring to boil, and then simmer, covered for about 1 1/2 to 2 hours. The meat should be falling apart when done.  Then take it out.  When the meat is cooled, literally pull it apart into strings.

Pour out the liquid (reserve this liquid for later).

Put the pot back on the stove, pour in some more olive oil and add the onions and peppers until soft and golden.  Saute on a medium/high heat.

Put the cloves, cinnamon and bay leaves in a piece of cheese cloth or spice bag. Stir in the tomatoes, capers and 3 cups of the reserved liquid. Simmer for about 15 minutes until the sauce gets thicker.  Put the meat back in and serve. 

You can make this a day in advance and rewarm.

Served this with black beans, guacamole and salsa.  Below is the black beans recipe. 

Taco
Black Beans

2 cans of black beans
4 shallots, sliced
1 tsp. oregano
1 tsp. cumin
2 tsp. red wine vinegar

In a small sauce pan, saute the shallots until almost crispy.  Add the beans and all the other ingredients.  Simmer for about 5 minutes.  Serve. 

Guacamole

4 ripe avocados
2 italian tomatoes diced
1/2 Vidalia onion diced
1 handful of cilantro chopped
fresh lemon juice (more of less according to taste)
tabasco
salt and pepper

Mash everything together and serve.  Guacamole is one of those dishes that you have to play with.  Taste and season.  Might need a little bit more tabasco or salt or lemon juice.