Ensopado de Carne
Another super use of the Shreddin’ Shredded Beef recipe. I dig this over rice and/or in a flour tortilla (with plenty of cheese added in). More fun in the tortilla… but everything’s more fun when you wrap and roll.
Ingredients:
1 tbsp vegetable oil
1 large onion cut into thin wedges
1 cup thin green sweet pepper strips (1 medium)
1 cup thin red sweet pepper strips (1 medium)
3 cloves garlic, minced
2 cups Shreddin’ Shredded Beef
1 14.5 oz can diced tomatoes and green chiles, undrained
1 tbsp red wine vinegar
1 tsp ground cumin
1/4 tsp salt
1/4 tsp ground black pepper
Hot cooked rice (we like to use brown in my house)
In a large skillet heat oil over medium-high heat. cook onion, sweet peppers, and garlic in hot oil for about 5 minutes or until crisp-tender. Add shredded beef, tomatoes, vinegar, cumin, salt, and black pepper. Bring to a boil; reduce heat. Simmer, uncovered, for about 5 minutes or until heated through. Serve over rice.
