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Ingredients

• 1 1/2 cups  reduced-sodium chicken broth
• 1/4 cup  sherry vinegar
• 2 stalks  celery, thinly sliced
• 1   large onion, chopped
• 1   large red bell pepper, seeded and chopped
• 3 cloves  garlic, minced
• 1 tablespoon  ground cumin
• 1 teaspoon  salt
• 1/2 teaspoon  freshly ground pepper
• 3 pounds  flank steak, trimmed of fat, each steak cut into thirds
• 1/2 cup  packed fresh cilantro leaves, chopped
• 1/2 cup  chopped pickled jalapenos
• 10   corn tortillas, heated (see Tip)

Description

This Traditional Cuban Stew May Be Called "old Clothes," But It's A Wonderful Way To Turn A Rather Inexpensive Cut Of Meat Into A Rich And Decadent Stew. If You Like, Serve It With Some Sour Cream Dolloped On Top.

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