Recipes
Featured recipe: Ropa Vieja ala Italiana
- 2 tbsp. Extra Virgin Olive Oil
- 2 ½ lbs. flank steak or Skirt Steak, cut in 3”x 4”pieces
- GOYA Adobo with Pepper, to taste
- 2 large yellow onions, rough chopped (about 2½ cups)
- 1½ red peppers, sliced in strips
- 8 cloves garlic chopped
- 1 can (8 oz.) tomato sauce
- 1 tbsp of white vinegar
- 1 jalapeno, seeds removed and sliced
- 1 packet Sazón GOYA with Coriander and Annatto
- 2 tsp Beef Bouillion granules
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- Cayenne to taste
- 1 cup Spanish Olives with Pimientos, sliced
- 1 jar (2 oz.) capers, drained
- 1 tbsp. finely chopped fresh cilantro
- 2 cups cooked long grain white rice
- Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add garlic to pot; cook until fragrant, about 1 minute.
- Stir in 3 of cups water, tomato sauce, Sazón, beef bouillon, cayenne, oregano, vinegar and cumin. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 – 1½ hours, adding more water in ¼ cup measurements, if pot becomes dry.
- Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.
