Recipe Name Ropa Veija Burrio Submitted by krispcohen Recipe Description Easy to make, takes a long time Quantity 0 Quantity Unit Prep Time (minutes) 40 Cook Time (minutes) 120 Ready In (minutes) 160

Ingredients Amount Measure Ingredient 2 tablespoons olive oil, extra virgin 2 pounds flank steak trimmed 1 medium (2-1/2" dia) Onions, quartered 1 medium carrot,chopped 1 inch chunks 32 fliud ounces Chicken broth 1 tablespoon thyme, dry, ground 1 tablespoon rosemary, sprigs, fresh 1 leaf bay leaf 1 medium (2-1/2" dia) Yellow Onions, thinly sliced 1 pepper green pepper sliced 2 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, sliced 2 tomatoes Roma Tomato chopped 2 tablespoons tomato paste 1/2 jar (5 oz) Olives, Green Calamata 3 whole avocado 1 cup, chopped Onion, chopped 3 tomatoes Roma Tomato chopped 1/4 cups cilantro, fresh, chopped 1 tablespoon olive oil, extra virgin 2 tablespoons Lime juice, fresh squeezed 1 1/2 cups, shredded sharp cheddar cheese 2 cups shredded or chopped Lettuce, iceberg 2 cups 3 cans Pinto Beans undrained 8 tortillas (approx 12" dia) Tortillas, flour Steps Sequence Step 1 Preheat oven to 425. Heat oil in dutch oven over medium high. Season beef with salt and pepper. Sear on both sides of meat until dark brown on both sides. Remove from pan. Add onion, carrot, and celery and sauté until onions are translucent. Add meat and all ingredients through bay leaf and bring to boil. Reduce heat to medium and simmer uncovered for 90 minutes, or until meat is tender. Remove meat and let rest. Strain the liquid from the pot, reserving the liquid and add it back to the pot. Bring to a boil over high heat and let reduce. In a sauté pan, heat oil over medium heat and add second onion and peppers. Sauté until al dente. Shred beef with a fork into ¼ inch strips, 2 inches long. Add peppers, onions, beef, tomatoes, and tomato paste to stock and continue reducing until the mixture is not soupy. Stir in olives. In a sauce pan, simmer pinto beans in their juice with salt and pepper until thickened. In a bowl, combine avocados, onion, tomatoes, cilantro, oil, and lime juice with a fork. Warm tortilla shells in microwave 10 seconds. Add meat, top with cheese, guacamole, lettuce, tomato, and onion. Fold and serve.