2 tbsp neutral cooking oil, like canola
2 lbs chuck roast or flank steak
Kosher salt and black pepper
1 large onion, sliced
2 red bell peppers, sliced
4 cloves of garlic, minced
2 tsp sweet paprika
2 tsp cumin
1 tsp dried oregano
12 oz Guayabera Citra Pale Ale
14.5 oz crushed tomatoes
1 bay leaf
1 cup pitted green olives, sliced in half
2 tsp white vinegar
4-6 flatbreads, thawed if frozen
2 cups shredded cheese, like cheddar, mozzarella, fontina
1/2 red onion, thinly sliced
Cilantro, to garnish
1. Heat oil in a large Dutch oven or pot over medium-high heat. Season beef with salt and pepper and add to pot. Brown beef on all sides, 15-20 minutes total. Transfer beef to a plate.
2. Add onion and peppers to the pot. Cook, stirring occasionally, until caramelized, about 15 minutes. Add garlic, paprika, cumin, oregano, and cook for 1 minute. Add Guayabera Citra Pale Ale, tomatoes, bay leaf, and beef to the pot. Cover, lower heat to simmer, and cook until beef is tender, 2-3 hours.
3. Shred beef and stir in olives and vinegar. Continue to cook until sauce is thick, 20 minutes.
4. Heat oven to 375° F. Place flatbreads on a parchment-lined baking sheet and top flatbreads with shredded beef, cheese, and red onions. Bake for 10 minutes, until flatbreads are browned and cheese is melted. Garnish with cilantro.