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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, boil water in a large cauldron and add salt and broth cube when water has reached a rolling boil. | 2. Once broth cube is dissolved, add meat. | 3. Let cook for two to three hours. | 4. Let the meat cool at room temperature until you can handle it with your hands. | 5. Rip the meat into long thin strands. | 6. This much meat should be enough for about 12 servings. | 7. You can divide the ripped meat into three piles and freeze it in ziploc bags for a later time. | 8. To prepare after freezing simply allow to defrost and follow recipe. | 9. Season ripped meat with garlic salt and lime. | 10. (Quantities indicated are for preparing a third of the total meat.) In a frying pan on medium heat pour olive oil and add garlic. | 11. When garlic browns, add onion, tomato and pepper. | 12. When onions are cooked add tomato sauce, water and salt. | 13. Allow sauce to reduce. | 14. Toss meat and allow to heat up for about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1 1/2	1/2		836.4019	0.0	147.1523	23.0521
salt	1	teaspoon		-	-	-	-
chicken bouillon cube	1	chicken		-	-	-	-
garlic salt	2	tablespoons		-	-	-	-
lime	1			-	-	-	-
plum tomato	3		chopped	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
bell pepper	1		chopped	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
tomato sauce	1	can		-	-	-	-
water	8	ounces		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-

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