Now, if you are feeling adventurous, you could pressure cook that flank steak with the garlic/mojo sauce in 90 minutes! It will be the most tender, fall apart flank steak you have ever seen. Or, you could cook it for 4 to 6 hours on high in the crock pot. Whichever way you decide to cook it, you want the beef to be tender before adding it to the tomato base.

For 5 quart pressure cooker method: Add the beef and garlic/mojo sauce to the pot. Secure the lid and heat to medium/high heat. As soon as the safety lock seals, set your timer for 90 minutes, reduce heat to low. When ready, carefully remove from burner and wait until the safety valve releases to unlock the the lid. Shred the beef, cover and set aside. Skim most of the fat off remaining broth from beef and set aside.

In a large pot at medium heat, add 3 tablespoons of olive oil. Add the onions, bell pepper and garlic. Season lightly with salt and pepper and saute for 8 minutes. Add all of the remaining ingredients in the order listed, stirring as you go until all is well combined. Add the shredded beef and beef broth reserved from cooking the beef into the pot. Bring to a boil, reduce heat, cover and cook for a good 40 to 50 minutes or until the sauce thickens and reduces slightly.