Ingredients
1 1/2
lb beef skirt steak
1
bay leaf
1 1/2
teaspoons ground coriander
1
teaspoon ground cumin
1/2
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1
cup chopped red onion
1
cup chopped green bell pepper
3
cloves garlic
1/2
cup green olives, sliced
1
tablespoon capers
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (8 oz) tomato sauce
1
package (4.5 oz) Old El Paso™ tostada shells (12 shells)
3
ripe avocados, pitted, peeled, sliced
2
cups crumbled queso fresco cheese (8 oz)
Preparation
Spray 6-quart slow cooker. Place Ropa Vieja ingredients in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until beef is tender.
Discard bay leaf. Remove beef from slow cooker; pull into shreds with 2 forks. Return beef to slow cooker; stir to combine with liquid.
To assemble, place each tostada shell on serving plate; spoon ropa vieja on shell. Top with avocado and cheese.
