Ropa Vieja (Fast & Slow)
Ingredients
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 MEDIUM WHITE ONIONS, HALVED AND THINLY SLICED
2 MEDIUM RED BELL PEPPERS, STEMMED, SEEDED AND SLICED ¼-INCH THICK
2 JALAPEÑO CHILIES, STEMMED AND SLICED INTO THIN ROUNDS
10 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
KOSHER SALT AND GROUND BLACK PEPPER
2½ TABLESPOONS GROUND CUMIN
2½ TABLESPOONS GROUND CORIANDER
28 OUNCE CAN WHOLE PEELED TOMATOES, DRAINED, ¼ CUP JUICES RESERVED, TOMATOES CRUSHED BY HAND
3 POUNDS FLANK STEAK, HALVED LENGTHWISE WITH THE GRAIN, THEN CUT ACROSS THE GRAIN INTO 1½-INCH-WIDE STRIPS
1 CUP PIMENTO-STUFFED GREEN OLIVES, ROUGHLY CHOPPED
3 TABLESPOONS LIME JUICE, PLUS LIME WEDGES TO SERVE
Directions
01 On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onions, bell peppers, jalapeños, garlic and 2 teaspoons salt, then cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Stir in the cumin and coriander, then cook until fragrant, about 30 seconds. Add the tomatoes and reserved juices, scraping up any browned bits. Add the meat and stir to combine, then distribute in an even layer.