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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season steak with Adobo. | 2. In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm. | 3. Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes. | 4. Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes. | 5. Stir in the sofrito, water, sazon and bouillon and bring to a boil. | 6. Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally. | 7. Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily. | 8. This should take about 1-1/2 hours. | 9. You can add more water 1/4 cup at a time if the sauce gets too dry. | 10. To serve, shred the meat with 2 forks and mix back into sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	2 1/2	lb	cut	1394.0032	0.0	245.2539	38.4201
adobo seasoning				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic	6	cloves	minced	26.82	5.9508	1.1448	0.09
onion	2 1/2	cups	diced	160.0	37.36	4.4	0.4
green pepper	1 1/2	cups	diced	44.7	10.3704	1.9221	0.38
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tomato sauce	1	can		-	-	-	-
sofrito sauce	1	jar		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
sazon goya coriander annatto	1	packet		-	-	-	-
beef bouillon better than	1	packet	used	-	-	-	-
caper	1	ounce	rinsed	6.5204	1.3863	0.669	0.2438
green olive	10		pimento-stuffed sliced	-	-	-	-

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