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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Preparation Time

  Cooking Time - 130 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours. | 2. Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn oil	2	tablespoons		244.8	0.0	0.0	27.2
steak	1	pound		557.6013	0.0	98.1016	15.368
spanish onion	1		sliced	-	-	-	-
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
rom tomato	5		chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
cumin	1 1/2	teaspoons	ground	11.8125	1.3936	0.561	0.7015
water	2 1/2	cups		0.0	0.0	0.0	0.0
beef bouillon	2	cubes	crumbled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.