Prep 3 hrs
Cook 40 mins
Old Spanish sailor dish. Its name, literally translated means old clothes. It is meant to describe the meat's ripped look. It should be served with white rice and optionally black beans.
- 1 1⁄2 lbs flank steaks
- 1 teaspoon salt
- 1 chicken bouillon cubes or 1 beef bouillon cube
- 2 tablespoons garlic salt
- 1 lime
- 3 plum tomatoes, chopped
- 1 onion, diced
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (8 ounce) can tomato sauce
- 8 ounces water
- 1 teaspoon salt
- First, boil water in a large cauldron and add salt and broth cube when water has reached a rolling boil.
- Once broth cube is dissolved, add meat.
- Let cook for two to three hours.
- Let the meat cool at room temperature until you can handle it with your hands.
- Rip the meat into long thin strands.
- This much meat should be enough for about 12 servings.
- You can divide the ripped meat into three piles and freeze it in ziploc bags for a later time.
- To prepare after freezing simply allow to defrost and follow recipe.
- Season ripped meat with garlic salt and lime.
- (Quantities indicated are for preparing a third of the total meat.) In a frying pan on medium heat pour olive oil and add garlic.
- When garlic browns, add onion, tomato and pepper.
- When onions are cooked add tomato sauce, water and salt.
- Allow sauce to reduce.
- Toss meat and allow to heat up for about 20 minutes.
Wow this was great! I was a little hesitant about trying this because my husband is from a Cuban family, but he LOVED it! I used diced tomatoes from a can because that was all I had on hand, but it was perfect! Thanks so much!
I loved this recipe, but added 2 Tbsps Sofrito to sauce. Great with rice and black beans. Carole in Orlando