Ingredients: 1 1/2 pounds leftover pot roast olive oil for frying salt and pepper to taste 1 teaspoon oregano 1 teaspoon ground cumin 3 tablespoons dry sherry 2 medium yellow onions, sliced lemon wedges 2 medium green bell peppers, sliced 5 garlic cloves chopped fine Directions:Take the leftover (or cooked) meat and pound out with a meat hammer or rolling pin. (Meat should be shredded.) Sprinkle meat with a little sherry and season with salt, pepper, oregano and cumin. Sauté the garlic cloves, onions and green peppers in the oil until translucent. Then add the meat. Continue frying until the meat is hot and somewhat crispy. |