Roasted Bell Pepper Salad

Green bell peppers were on sale so I used red and green. If red bell peppers aren't too expensive, you can use two red bell peppers.
You will need
2 Bell Peppers
Onion
Red wine vinegar
Oil
Avocado
Salt and pepper
Place washed bell peppers on the burners of a gas stove and blacken. Keep turning them until they are black. Rinse and peel off the blackened portion. Cut into slices. Slice Onion and avocado. Mix Oil and vinegar. Toss together and add salt and pepper to taste.

Boliche Mechado

Boliche Mechado is a Cuban Pot Roast with Spanish Chorizo. I had it the other night when we went to a really yummy Cuban restaurant the other night in Downey and had this dish. It was so good and I thought, I need to figure out how to make it. So, today I tried it and it was really yummy. It wasn't the same, but, it was good none the less... and my husband liked it. That is the real test.
I used a cut that was labeled Pot Roast. What kind of cut exactly, I'm not sure.
You will need:
Pot Roast
Crushed Garlic
Lime juice
tomato sauce
beef broth
cumin
oregano
bay leaves
red wine
salt
onion
Potato
bell pepper (1 red, 1 green)
Smear crushed garlic on the beef and pour a little lime juice (both sides)
Let it marinate for about 30 minutes. Generously cover with cumin.
Puree the bell peppers and onions in a food processor to make sofrito
Cut beef into strips and add salt.
Heat oil in the bottom of the pot and brown the beef (be careful not to let the garlic burn). Cut the chorizo into slices (on an angle) and saute in the pan. Add beef broth, tomato sauce, red wine, and the sofrito cover the meat completely. Add oregano and bay leaves. Cover and simmer for about two hours. Cut potatoes into bite size pieces and add to the pot. Add more beef broth if needed to make sure the potatoes are completely covered in liquid. Raise the temperature and bring to a boil. Reduce the temperature and continue to cook until the potatoes are fully cooked.
Serve over rice.