I had some frozen skirt steaks and homegrown tomotoes and Bahamian goat peppers (habanero relative, so I figured I'm putting out my take on Cuban ropa vieja.
The veggies (red and white onion, yellow and red bell, poblano, and homgrown Bahamian goats)
Onions into a well oiled CIDO
Getting a sear station ready for the skirt steaks
Garlic and bay leaf
On top of some skirt
Tomatoes searing to loosen the skin
Skin removed, lightly mashed, added coriander, mustard powder, and Mexican oregano
Peppers charring
Gotta have a beer
Ended up using 3 Bahamian goats and what I think is an extra long pheno red ghost pepper from
@pbe gummi bear (yes, I wanted this spicy as all hell!)
Quarter for scale
Chopped hot peppers
Bells and poblano, skin and seeds removed, chopped
The whole shebang into the basement, also added a couple cups of beef broth for braising liquid
It's been on for a couple hours, just waiting for it to finish up and be pull-able
More to come