3-4 lbs flank steak, visible fat removed
Dozen or so black peppercorns
6-8 oz favorite salsa (I used Trader Joe's habanero-lime, very spicy)
8 oz tomato sauce
2 Tbsp tomato paste
1 tsp ground cumin
1 tsp mild chili powder
2 cups water
Place the meat in a slow cooker with a few black peppercorns, and water to almost cover. Cook on low for 9 hours. Remove meat and let it cool to the touch. (Note: you can refrigerate or freeze the cooked meat at this point, and finish making the ropa at a later time.)
Cut the meat across the grain into 3-inch wide strips. Then, with your hands, shred the meat and place in a large nonstick frying pan. Add remaining ingredients, and stir well to combine. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 20 minutes or until liquid is absorbed and the meat has turned to "rags."
Use as a filling for quesadillas or burritos, or a main dish served over rice and beans.