Ingredients
Scale
- 2 lb flank steak or chuck
- ¼ medium white onion
- 3 stalks green onion
- 2 garlic cloves, whole
- 8 cups (a little bit less than 2 liters) water
- 1 beef bouillon (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
- ½ medium white onion, chopped
- 2 stalks green onion, chopped
- 2 garlic cloves, finely chopped
- 3 medium tomatoes, seedless, chopped
- ½ tsp ground cumin
- ½ tsp food coloring (Triguisar, Sazón Goya, Bijol or homemade)
- Salt and pepper to taste
Instructions
- Place all of the ingredients for the beef in a pressure cooker or large pot. Pressure cooker: Cover the pressure cooker and bring it to pressure on high heat. Reduce the heat to medium low and cook for 1½ hour. Regular pot: Cover the pot and bring it to a boil on high heat. Reduce the heat to medium low and cook for 2½-3 hours, or until the beef is fully cooked and tender.
- Let out the pressure from the pressure cooker, carefully uncover it, take out the beef and shred it with two forks or with your hands. Reserve the beef stock and set it aside.
- To make the hogao, heat the olive oil in a large pan on medium heat. Add the chopped white onion and cook for 2-3 minutes or until it’s translucent. Then, add the green onion and garlic and cook for 1-2 more minutes. Now, add the chopped tomato and cook for 5-8 minutes or until it’s softened. Season with the ground cumin and food coloring.
- Add the shredded beef and mix until it is completely covered with the hogao. If you see that it is too dry, you can add some of the beef stock that was reserved previously. Check for seasoning and add salt and pepper to taste. Serve alone or with arepas or patacones.