Cooking with Lucas
Bread, Focaccia and Pizza
raditional Cuban dish made with simmered meat that is then fried until crispy and golden.
(or veal flank)
green bell peppers
, finely chopped
, freshly ground
Place the meat in a large saucepan over medium to high heat, and cover with the broth.
Bring to a boil, then reduce the heat.
Add the oregano, cumin, bay leaf, a pinch of salt and a pressed garlic clove, and cook for about 45 minutes to 1 hour.
When the meat is cooked, turn off the heat, remove it from the saucepan, drain it and let it cool to room temperature.
Once it has cooled a little, with a fork or by hand, shred the meat, getting rid of any skin and / or ligaments.
In a large skillet, heat the olive oil over medium heat, add the remaining garlic, peppers and onions. Sauté for 2 minutes and add all the meat.
Sauté everything until the meat becomes golden and crisp, then add the lime juice and pepper.
Taste and adjust the seasoning with more salt if necessary. Mix and cook for a minute.
Finally add the parsley.
Remove from the heat and serve hot, preferably with white rice, black beans, ripe fried plantain and lime.
January 30, 2022
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