Ropa Vieja

Step 1: Cut the flank steak in half horizontally so it will fit into a large Dutch oven.

Step 2: Place it in the pot and cover it with the water.

Step 3: Add the six whole cloves of garlic, along with the peppercorns and salt as desired.

Step 4: Place over low heat and bring the liquid to a simmer.

Step 5: Cover and continue cooking over low heat, turning the meat occasionally, until it is tender and well done, about one and a half to two hours.

Step 6: While the meat is stewing roast, peel and seed the peppers and slice each

Step 7: Pepper lengthwise into strips an eighth of an inch wide.

Step 8: Set aside.

Step 9: When the meat is tender, remove the Dutch oven from the heat and let the

Step 10: Meat cool in its own broth.

Step 11: When it cools enough to handle, remove it from the broth and place it on a cutting board. Slice the meat across the grain into stips about two inches across.

Step 12: Using your fingers, pull the meat into fine shreds. Return it to the broth.

Step 13: Heat the lard or other fat in a large heavy skillet over medium heat

Step 14: Until it is rippling.

Step 15: Crush the sliced garlic cloves and add to the hot fat.

Step 16: Saute for one minute, stirring frequently.

Step 17: Add the sliced onions and saute until it's somewhat soft, about three minutes. Add the reserved pepper strips to the pan and continue sauteing and stirring for about two minutes.

Step 18: Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch oven.

Step 19: Cook the meat mixture, uncovered, over medium heat, stirring frequently until the flavors are blended about 10 to 15 minutes.

Step 20: Serve themeat hot, rolled up in heated flour tortillas.