It's the result of hundreds of years perfecting the one-pot dish, passing it down more often than not, from one woman to another.
1/2 cup pitted green olives.2 tablespoons capers, drained.
3 tablespoons coarsely chopped cilantro, divided.Steamed white rice or warm tortillas, for serving.Season the flank steak with salt and pepper.
In a slow cooker, combine the diced tomatoes and their juices with the water, bell peppers, onion, garlic, jalapeño, oregano, cumin, and bay leaf.Add the flank steak, cover, and cook on high for 5 hours, until the meat is very tender..
Transfer the meat to a cutting board and let rest for 10 minutes.
Stir the olives, capers, and 1 tablespoon of the cilantro into the sauce..In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
Fry the ravioli in batches over moderately high heat, turning once, until golden and crisp, about 1 minute per side.Drain on paper towels.
Repeat with the remaining ravioli, adding more oil to the skillet as needed..Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it.
