Ropa Vieja (Cuban Shredded Beef)

I've made this one several times now. It's hearty and totally delish - nice and tangy, and makes amazing leftovers. The original recipe (from the WW Momentum cookbook) calls for this to be served with a cup of brown rice, for 4 points, but I prefer to do this with a few of the smaller size La Tortilla Factory tortillas - particularly green onion flavor, for 1-2 points.

• 1 lb flank steak, trimmed
• 1 14.5 oz can reduced sodium beef broth
• 3 peeled garlic whole cloves
• 2 minced garlic cloves
• 1 tsp olive oil
• 1 onion, chopped
• 1 14.5 oz can diced tomatoes
• 1 jalapeno pepper, seeded and minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 c chopped cilantro

Combine steak, broth and whole garlic cloves in a medium nonstick skillet. Bring to a boil over high heat. Reduce heat and simmer, covered, until the steak is very tender, about one hour.

Remove skillet from heat and let stand 15 min. Reserve half cup broth. Discard the garlic. Transfer the steak to a cutting board, and shred the beef with two forks.

Wipe out the skillet. Add the oil and set over medium-high heat. Add the onion and minced garlic and cook until the onion is soft, about 5 min. Stir in the tomatoes, jalapeno peppers, oregano, cumin and salt. Cook, stirring, 5 min longer. Add the shredded beef and half cup broth. Continue to cook until most of the liquid is evaporated, about 3 min.

Remove from heat and stir in cilantro.

Yield: 4 servings, 5 points each (3/4c beef mixture)