Ingredients
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2 1/2 lbs flank steaks, cut in 4 x 5 inch strips
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all purpose adobo seasoning
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3 tablespoons olive oil
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6 cloves garlic, minced
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1 (8 ounce) can spanish style tomato sauce (such as Goya)
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1 (6 ounce) jar sofrito sauce (such as Goya)
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3 cups water
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1 packet sazon goya with coriander and annatto (again, such as Goya)
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1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
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1 ounce jar capers, rinsed
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10 large pimento-stuffed green olives, sliced
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2 1/2 cups finely diced onions
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1/4 teaspoon ground black pepper
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1 1/2 cups finely diced green peppers
Instructions
- Season steak with Adobo.
- In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
- Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
- Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
- Stir in the sofrito, water, sazon and bouillon and bring to a boil.
- Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
- Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
- This should take about 1-1/2 hours.
- You can add more water 1/4 cup at a time if the sauce gets too dry.
- To serve, shred the meat with 2 forks and mix back into sauce.