1. In a large saucepan place the flank steak and add water until the meat is
covered. Add 2 chicken broth cubes. Boil for 2 hours or until meat is
tender at medium-low heat. Remove meat from broth and let cool. Strain broth and save for other uses.
2. Cut the flank steak in two or three parts. Shred meat.
3. In a large saucepan heat the oil at medium heat. Add crushed garlic and
sauté with onions and peppers. Add the rest of the ingredients. Cover
and cook over low heat for 20 to 25 minutes stirring to avoid sticking at
the bottom. When ready, place in a serving bowl, Decorate with
pimientos and green peas.
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