Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pot roast -- left over
2 teaspoons salt
black pepper
2 cloves garlic -- minced
3 teaspoons oil
2 medium onion -- chopped
2 medium tomato -- peeled, seeded and
chopped
2 bell pepper -- green, seeded and
chopped
1 tablespoon capers |
Preparation:
Shred meat with fork and season with salt, pepper and garlic. In large heavy skillet, heat oil and brown onions, tomatoes and bell peppers for five minutes over medium heat, stirring occasionally. Add meat and capers. Lower heat and continue to cook for 10 minutes. Serve hot. |
