CUBAN TACOS RECIPES

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Steps:

• PRESSURE COOKER: Cut the pork in 4 pieces and place in a bowl.
• In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
• Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
• Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
• Remove pork and shred using two forks.
• Remove liquid from pressure cooker, reserving then place the pork back into pressure cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.
• SLOW COOKER: Cut the pork in 4 pieces and place in a bowl.
• In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
• Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
• Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
• Remove pork and shred using two forks.
• Remove liquid from slow cooker, reserving then place the pork back into slow cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.