Ingredients:
1/4 Cup - Olive Oil
2 Lbs - Flank Steak
2 Each - Yellow Onions
3 Each - Bell Peppers (variety of colors)
4 Each - Garlic Cloves
4 Oz - Sofrito Sauce
8 Oz - Tomato Sauce
4 Cups - Beef Broth
1/4 Cup - Sliced Spanish Olives with Pimentos
4 Oz - Red Pimentos
3 TBSP - Capers
3 Tsp - Adobo Seasoning
2 Packets - Sazon Seasoning (or 3 Tsp)
Cilantro, for garnish
Preparation:
Thinly slice the onions, mince garlic, and slice bell peppers into 1/4" strips.
Season both sides of the flank steak evenly with Adobo seasoning.
Heat oil in a large heavy dutch oven pot over medium-high heat.
Add steak and sear each side until browned (about 10 minutes).
Remove steaks and set aside.
Lower heat to medium, add all the onions and garlic, and half the bell peppers.
Cook for about 10 minutes, stirring occasionally until softened.
Add the sofrito sauce, tomato sauce, Sazon seasoning, and beef broth.
Turn up heat to bring to a boil, then lower heat to a simmer.
Place beef back into pot being sure to push it under the liquid.
Cover and cook on simmer for 45 minutes.
Stir in remaining bell peppers, olives, pimentos, and capers.
Continue cooking covered for 90 minutes until the meat is tender and falls apart.
Remove meat, shred, and return to pot and cook uncovered for an additional 10 minutes over medium high heat.
Garnish with cilantro.
Serve and enjoy!
Tips:
If your meat is too large to fit into your pot and lay completely flat, cut in half and brown in batches.
Can't find Sofrito sauce? You can find that and most of these ingredients in the ethnic aisle of your supermarket.
Get creative! We serve this over plain white rice with a side of corn chips but it would be delicious wrapped up in a tortilla or even added to an omelette.
コメント