Categories: Steak

Ingredients

• One 2 1/2lb cuck roast or two 1 1/4lb flank steaks
• Kosher salt
• Ground pepper
• Onion powder
• 3tbs canola oil
• 1/2cup sofrito
• 1/4 tsp ground cumin
• olive oil as needed
• Two 8-ounce cans spanish style tomato sauce
• 1 1/2 cups of water
• 3 tbs alcaparrado
• 2 bay leaves
• 4 celery stalks with leaves cut into 1/4inch dice
• 1 cup of frozen green peas
• 3 medium carrots cut into 1/4 inch dice

Directions

1. Pound chuck roast or steak until 1/2 inch thick and season with salt, pepper and onion powder

2. Heat canola oil in large skillet over high heat

3. Add beef and cook until well browned on both sides (~10mins)

4. Preheat overn to 350degrees

5. Drain most of the fat from pan and stir in sofrito, 2tsp salt and cumin and boil

6. Stir in tomato sauce, water alcaparrado and bay leaves

7. Bring to a boil, cover and add to oven until meat pulls apart easily (~2 1/2hrs)

8. Shred meat coarsly by hand or with two forks and return it to the sauce

9. Add celery and carrots and simmer over low heat until veggies are tender (~10mins)

10. Stir in peas and cook few more mins

11. Add water as needed

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