- About this Recipe
- More Recipes like this
Ingredients
1
flank steak about 2 lbs., cut in 4 pieces
1
onion roughly chopped
2 packets
GOYA® Beef Bouillon
1 quart
water
2 cups
chopped onion
1 cup
chopped red bell peppers
2 tsp.
GOYA® Minced Garlic, or 4 cloves fresh garlic, minced
2 tbsp.
GOYA® Corn Oil
1 can (8 oz.) (7951)
GOYA® Tomato Sauce
½ tsp.
GOYA® Leaf Oregano
½ tsp.
GOYA® Adobo with Cumin
1 can (7920)
GOYA® Black Bean Soup, heated
1 packet
GOYA® Frozen Ripe Plantain, cooked according to package directions
Directions
Step 1
In saucepan, combine meat, onion, bouillon and water. Bring to boil, lower heat and simmer until very tender (about 1½ hours). Add more water as necessary to keep meat covered. Allow meat to cool in broth. When cool enough to handle, shred meat. Reserve 1 cup of broth.
Step 2
In meantime, puree onion, red pepper and garlic in food processor.
Step 3
In skillet heat oil on medium high. Add shredded meat and lightly brown. Add pureed vegetables, tomato sauce, Sazon, oregano, Adobo and reserved broth. Bring to boil, lower heat and simmer until mixture dries about 20 minutes.
Step 4
Arrange meat, black beans, rice and plantain on platter and serve.
New from Goya
Recipe Tags
Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Christmas on recipe-filterRecipe Reviews
No Reviews Yet