Ensopado de Carne

prepared by and photo by Emily Doscher









(4 servings)


1 tbsp vegetable oil

1 large onion cut into thin wedges

1 cup thin green sweet pepper strips (1 medium)

1 cup thin red sweet pepper strips (1 medium)

3 cloves garlic, minced

2 cups Shreddin’ Shredded Beef

1  14.5 oz can diced tomatoes and green chiles, undrained

1 tbsp red wine vinegar

1 tsp ground cumin

1/4 tsp salt

1/4 tsp ground black pepper

Hot cooked rice (we like to use brown in my house)


In a large skillet heat oil over medium-high heat.  cook onion, sweet peppers, and garlic in hot oil for about 5 minutes or until crisp-tender.  Add shredded beef, tomatoes, vinegar, cumin, salt, and black pepper.  Bring to a boil; reduce heat.  Simmer, uncovered, for about 5 minutes or until heated through.  Serve over rice.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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