Beef stew "Ropa Vieja"

Ingredients:

• 1.1 kg of flank meat
• 1 can (680 g) of canned peeled whole tomatoes
• 85 g dried ancho chili pepper puree
• 1 small Spanish onion, sliced ​​into half rings
• 1/8 cup pickled garlic
• 1 cup cold water
• 30 gr. brown sugar
• 2 tablespoons lime juice
• 1/2 cup red wine
• 1/2 cup ground cumin

Preparation:

1. Brown the meat on both sides in a frying pan over medium-high heat.
   
   Combine all ingredients except the puree in a saucepan. Cover and simmer for 4 hours.
2. Use a spoon to break up the meat as it cooks. Add more liquid if needed.
   
   During the last 15-30 minutes of cooking, add the pepper puree to the liquid. Serve hot as an appetizer.