Ropa Vieja

• 2 1/2 pounds skirt steak
• 1/8 cup pickled garlic
• 1 small Spanish onion, sliced
• 1 cup cold water
• 1 (24-ounce) canned, whole peeled tomatoes
• 1 -ounce brown sugar
• 2 tablespoons lime juice
• 1/2 cup red wine
• 1/2 cup ground cumin
• 3 ounces dried ancho chili puree

1. Brown both sides of skirt steak in a pan over medium-high heat.
2. Combine all ingredients in saucepan, except for the puree.
3. Cover and simmer for 4 hours.
4. With spoon, break up meat while cooking.
5. Add more liquid, if necessary.
6. Add the puree into the liquid during the last 15 to 30 minutes.
7. Serve hot in bowls.

skirt steak, garlic, onion, cold water, tomatoes, brown sugar, lime juice, red wine, ground cumin, ancho chili puree

Taken from www.foodnetwork.com/recipes/ropa-vieja-recipe0.html (may not work)