The name of this Latin-style braised beef literally means "old clothes," because the meat is cooked until it's so tender it can be shredded into what resembles a pile of rags.

# 1/2 cup(s) drained sliced pickled jalapeņo chiles # 3 red, orange, and/or yellow peppers, cut into 1/4-inch-wide slices # 2 clove(s) garlic, thinly sliced # 1 large (12-ounce) onion, cut in half and sliced # 1 teaspoon(s) ground cumin # 1/2 teaspoon(s) dried oregano # 1 bay leaf # Salt # 2 (1 3/4 pounds each) beef flank steaks # 1 can(s) (14 1/2-ounce) whole tomatoes in juice # Warm tortillas (optional)

1. In 6- to 6 1/2-quart slow cooker bowl, stir together jalapeņos, peppers, garlic, onion, cumin, oregano, bay leaf, and 1 teaspoon salt. Top with flank steaks, cutting steaks if necessary to fit in slow cooker bowl. With kitchen shears, coarsely cut up tomatoes in can. Pour tomatoes with their juice over steaks in slow cooker; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 9 hours.

2. With slotted spoon, transfer steak and vegetables to large bowl. Discard bay leaf. With 2 forks, shred steak, with the grain, into fine strips. Skim and discard fat from cooking liquid. Stir cooking liquid into steak mixture. Spoon into serving bowls, and serve with warm tortillas if you like. Makes about 10 cups.