Main Dishes

Nicaraguan Shredded Beef


1½ lbs. flank steak, cut in 3 inch pieces

1 tsp. GOYA® Adobo with Pepper or to taste

2 tbsp. GOYA® Corn Oil

1 medium onion, sliced

½ green bell pepper, sliced

1 tsp. GOYA® Minced Garlic or cloves fresh garlic, minced

2 medium tomatoes, sliced

1 packet GOYA® Powdered Beef Bouillon

1 packet GOYA® Sazón with Annatto

2 tbsp. GOYA® Sofrito

½ cup GOYA® Bitter Orange Marinade

1 cup GOYA® Masarica

2 eggs

2 cups hot water

2 tbsp chopped fresh mint leaves


2 cups cooked CANILLA® Long Grain Rice


1. Season meat with Adobo. In skillet. Heat oil on medium gigh. Brown the meat on both sides and remove from skillet. Lower heat to medium, add onion, pepper and garlic to skillet and cook until soft. Stir in tomato and cook for 2 minutes. Return meat to skillet.
2. Combine water, bouillon, Sazón and Sofrito and add to skillet. Bring to boil, cover and simmer on low until meat is very tender, about 1 hour. Stir occasionally.
3. When meat is tender, remove from broth and let cool.
4. In blender, combine broth with vegetables, masarica and eggs and blend until smooth. Do this in small batches working very carefully as liquid is hot. Return to skillet and stir in bitter orange and mint.
5. When meat is cool enough to handle, shred it using two forks. Add shredded meat to skillet; bring slowly to a boil, stirring often. Cook on low for 30 minutes continuing to stir often, adding water if mixture gets too thick.
6. Serve with rice on the side.
Serves 4
Origin: Nicaragua

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Sazón with Coriander and Annatto

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