Cuba - Ropa vieja

Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic. It is a shredded flank steak in a tomato sauce base.
The origin of ropa vieja is from the Canary Islands (Spain), which were the last place ships from Spain would stop on the way to the Americas. They were also the first place that Spanish ships coming from the Americas would stop en route back to Spain. Due to this, Canarian culture is very similar to the Caribbean as well as Spain. The Canarian Spanish dialect of Spanish spoken there is very similar to the Caribbean and sounds extremely close to the Cuban dialect, due to heavy and continuous immigration to Cuba. This is how ropa vieja arrived in the island; with the Canarian immigrants. The original version of Ropa Vieja contained leftovers, but later became a shredded meat dish with chickpeas and potatoes in the Canary Islands.

Cuban Ropa Vieja recipe

2 1/2 lbs flank steak, cut in strips
5 tablespoons oil
2 1/2 teaspoons minced garlic or 5 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
1/4 teaspoon black pepper
1 (8 ounce) can tomato sauce
1 cup water
6 ounces sofrito sauce

Heat 3 tbsp. oil in skillet on medium, brown meat on all sides. Remove from skillet, add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent. Stir in black pepper, browned meat, tomato sauce, water and sofrito. Simmer until meat is tender and shreds easily, about 1 hour. Serve on top of rice.

Serves 6.