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flank steak about 2 lbs., cut in 4 pieces
onion roughly chopped
GOYA® Beef Bouillon
chopped red bell peppers
GOYA® Minced Garlic, or 4 cloves fresh garlic, minced
GOYA® Corn Oil
1 can (8 oz.)
GOYA® Tomato Sauce
GOYA® Leaf Oregano
GOYA® Adobo with Cumin
GOYA® Black Bean Soup, heated
GOYA® Frozen Ripe Plantain, cooked according to package directions
In saucepan, combine meat, onion, bouillon and water. Bring to boil, lower heat and simmer until very tender (about 1½ hours). Add more water as necessary to keep meat covered. Allow meat to cool in broth. When cool enough to handle, shred meat. Reserve 1 cup of broth.
In meantime, puree onion, red pepper and garlic in food processor.
In skillet heat oil on medium high. Add shredded meat and lightly brown. Add pureed vegetables, tomato sauce, Sazon, oregano, Adobo and reserved broth. Bring to boil, lower heat and simmer until mixture dries about 20 minutes.
Arrange meat, black beans, rice and plantain on platter and serve.
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