We’re honoring Hispanic Heritage Month with this Cuban-inspired Slow-cooker Ropa Vieja. Serve it with rice and beans or use it as a flavorful taco filling. P.S. You can find more delicious dishes inspired by Hispanic regions around the globe in the WW app! ✨ 193 calories + 26 g protein + 8 g carbs + 2 g fiber + 6 g fat + 5 g sugar = 4 Points® for 11⁄4 cups What you’ll need: ✔️ Fat-free reduced sodium chicken broth - 1 1⁄2 cups ✔️ Apple cider vinegar - 1⁄4 cup ✔️ Ground cumin - 1 Tbsp ✔️ Paprika - 1 tsp, preferably smoked ✔️ Table salt - 1 tsp ✔️ Black pepper - 1⁄2 tsp ✔️ Cayenne pepper - 1⁄4 tsp ✔️ Uncooked lean and trimmed beef flank steak - 3 pounds, (2 [11⁄2-pound] flank steaks) ✔️ Uncooked red onions - 2 medium, thinly sliced into rings ✔️ Uncooked bell peppers - 2 medium, red, seeded, cored, and chopped ✔️ Fresh apples - 2 medium, peeled, cored, and shredded using the large holes of a box grater ✔️ Uncooked celery - 3 ribs, medium, thinly sliced ✔️ Garlic cloves - 3 medium cloves, finely chopped ✔️ Cilantro - 1⁄2 cups, packed leaves, chopped How to make it: 1. In a 5-or 6-quart slow cooker, whisk the stock, vinegar, cumin, paprika, salt, black pepper, and cayenne. Add the steaks, onions, bell peppers, apples, celery, and garlic, distributing the vegetables and apples under, between, and over the steaks. Cover and cook on Low until the beef is fork-tender, about 8 hours. 2. Transfer the beef to a cutting board and let rest for 10 minutes. Using 2 forks, shred the beef along the grain. Return the beef to the slow cooker and stir in the cilantro. (The beef and sauce can be kept on the Warm setting for up to 4 hours.) #HispanicHeritageMonth #LatinxHeritageMonth #RopaVieja #CubanFood #PersonalPoints #WWRecipes #EasyRecipes #HealthyDiet #HealthyEats #HealthyRecipe #HealthyCooking #WW #WeightWatchers