ROPA VEIJA (Cuba)
2 pounds pot roast, left over
2 teaspoons salt
2 garlic clove, minced
3 teaspoons oil
2 medium onion, chopped
2 medium tomato, peeled, seeded and chopped
2 bell pepper, green, seeded and chopped
1 tablespoon capers
Shred meat with fork and season with salt, pepper and garlic. In
large heavy skillet, heat oil and brown onions, tomatoes and bell
peppers for five minutes over medium heat, stirring occasionally.
Add meat and capers. Lower heat and continue to cook for 10 minutes.