He grew to love it so much that he helped organize a local chile festival starting in 2010, which today features 156 different sambal, some of them semi-mythical, like one from Bali's Payangan district made with grilled eel bones.
Add the veal and cook over moderately high heat until browned all over, about 12 minutes.Transfer the veal to a plate.. Add the remaining 1/4 cup of oil to the casserole.
Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes.Add the wine and boil until reduced to 1/3 cup, 5 minutes.Add the tomatoes and cook over moderately high heat for 5 minutes.
Add the stock and rosemary and bring to a boil.Add the veal, cover partially and cook over low heat until very tender, 2 hours..
Remove the meat and shred it.
Boil the sauce until slightly reduced, about 10 minutes.Here they're stuffed to Chipotle-size, overflowing with rice, tomatoes, lettuce, and your choice of meat: Chicken is probably the most popular and the best bet to start, even though some might dismiss the choice as boring.
You won't be disappointed.. Florida:.A-Mari-Mix Fresh Mex Fusion, Miami.
The standout offering at this Cuban-inspired spot are the burritos and tacos stuffed with ropa vieja, that tomato-y stew of shredded beef so popular in Puerto Rico and elsewhere in the Caribbean.It comes with rice—but not too much—and a healthy helping of tomatoes and lettuce to cut the fat.