A Cuban dish which, literally translated, means "Dirty Clothes"...believe me, it's anything BUT!
3-4 lb beef roast, cut up
1 med onion, sliced (10g)
1 red bell pepper, sliced (8g)
1 sm. can tomato paste (60g)
1 can beef broth
1 tsp sweetener (1g) or sugar (4g)
2 DASHES Cinnamon
2-3 tsp cumin (1g)
2 TBS chili powder (2g)
2 TBS cocoa powder (2g)
Salt/Pepper to taste
oil or lard
Get out your crock pot and heat it.
Prepare the tomato paste by mixing well with a small amount of water to tomato sauce consistency. In a large skillet, heat the oil or lard, brown the meat. Place all ingredients in the crockpot. Cook until the meat is fork tender (usually about 4-5 hours). Stir occasionally.
Remove from crockpot, place in a bowl or on a plate and pull to shreds with the back of a fork; mix in sauce--will be gravy thick. Serve on a tortilla or on a bed of lettuce. Side with pico di gallo or sour cream, if you wish.
TOTAL RECIPE CARB COUNTS: 80g--if you want to reduce this number, leave most sauce in the crock pot! You may choose to use tomato SAUCE instead of paste for a carb count of 8.8g/HALF cup
PS...I make two roasts because this is so popular, one roast won't make it. PLUS, we like the leftovers. One of these days, I'm going to use this to stuff tamales.
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A lot of people avoid flank steak under the idea that it is tough and inedible, but there's a couple of secrets to it. First, only cook it to medium rare and two, slice across the grain in thin strips. Do this and you'll have an enjoyable dinner.
Flank steak to serve
Fajita seasoning
Sprinkle both sides of your steak with the fajita seasoning, rub it in and let it rest at least 10 minutes.
Place on grill or under broiler JUST until done to medium rare. Remove from heat and allow to rest 10 minutes to help retain the juices. Slice across the grain in slices no thicker than 1/4 inch. Serve over lettuce, on tortillas or just on the plate with a few sides of veggies.
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This test to check doneness of your steak uses your nose. Here goes:
Rare---gently touch the side of your nostril. When your steak gives to that degree while touching with the back of a fork, it's rare.
Med Rare---gently push the end of your nose.
Med--gently push just below where your cartiledge meets the bridge bone
Well done---gently push the bridge bone
Now for those bone dry chicken breasts.
To me, there's nothing less enjoyable than a dry piece of meat, whether it's beef, pork or chicken and, in my opinion, nothing should ever be cooked beyond medium rare.
Use the test for MEDIUM RARE above and you'll never have another dry chicken breast. PROMISE!
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