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8 servings, 3/4 cup each
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Cuban in origin, this dish is popular in many Hispanic countries. It got its name because the meat is shredded (like old clothes). In some countries, it is called "torn clothes."
The broth which the meat is cooked in makes a great base for your favorite homemade soup. Or for added flavor, use it instead of the water when cooking rice.
Omit the wine.
Serve over hot cooked rice.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Good flavors, except that the shredded steak got super mushy and balled up when mixing it in the end with vegetables. Be sure not to over cook the vegetables. And once meat and vegetables are mixed together, don't cook longer than a minure otherwise, I think, you'll have the same problem I did (balled up ingredients). As leftovers, my husband and I enjoyed it more in a tortilla (meat mixture and rice all together) with a dallop of sour cream. THEN it was SUPER good!
Very good flavor and more juice/liquid then photo shows. It's almost like a soup but still a nice sauce over rice.