1 2-pound flank steak, halved lengthwise and cut crosswise into 4 pieces
1 28-ounce can diced tomatoes (next time I'm going to drain before adding)
1/2 C Water (also skipping this next time as the meat mixture was too wet)
1 Red bell pepper, thinly sliced or cubed
1 Yellow bell pepper, thinly sliced or cubed (green pepper in original recipe)
1 Medium onion, cut into 1/4-inch dice
2 Cloves garlic, minced (original says thinly sliced)
1 Jalapeño, seeded and minced (original says thinly sliced)
1/2 tsp Dried oregano
1/2 tsp Ground cumin
1 Bay leaf
1/2 C Sliced green olives (with or without the pimento)
2 T Capers, drained
3 T Coarsely chopped cilantro
Small tortillas warmed. Can serve with rice if you prefer.
Transfer the meat to a cutting board and let rest for 10 minutes. Discard the bay leaf. Stir the olives, capers and 1 tablespoon of the cilantro into the sauce.
Using 2 forks, shred the meat. Return the meat to the sauce to warm through. Season the sauce with salt and pepper. Spoon the meat and sauce into bowls, sprinkle with the remaining 2 tablespoons of cilantro and serve with warm tortillas (or on rice).