Crock Pot Ropa Vieja

• 2 cubanelle peppers or 2 green peppers, seeded and sliced
• 1 cup onion, sliced
• 1 (8 ounce) can tomato sauce
• 1/4 cup tomato paste
• 1 tablespoon olive oil
• 1 tablespoon cider vinegar
• 1 tablespoon garlic, minced
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/2 teaspoon salt
• 1 1/2 lbs skirt steaks
• 1/3 cup alcaparrado, coarsely chopped or 1/3 cup pimento stuffed olive, plus
• 2 tablespoons chopped capers
• 1/3 cup cilantro, chopped

1. Mix the first 8 ingredients right in your Crock Pot. Place the meat in, and turn it so it's coated.
2. Cover and cook on low 8-10 hours.
3. Discard the bay leaf. Remove the meat to a cutting board and shred with a couple of forks.
4. Put the shredded meat back into the Crock Pot and add the alcaparrado or olives and capers. Swish it around in the liquid to mix and serve topped with chopped cilantro.

cubanelle peppers, onion, tomato sauce, tomato paste, olive oil, cider vinegar, garlic, ground cumin, bay leaf, salt, skirt, alcaparrado, capers, cilantro

Taken from www.food.com/recipe/crock-pot-ropa-vieja-509508 (may not work)