Ingredients
Scale
- ¼ white onion
- 3 green onion stalks, whole
- 2 garlic cloves, whole or minced
- ½ cup cilantro, whole (About ½ bunch)
- 2 lb flank steak
- 8 cups (1.9 liter) water
- 1 beef bouillon
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 white onion, chopped
- 3 green onion stalks, chopped
- 2 garlic cloves, minced
- 4–5 medium sized tomatoes, chopped
- 1 tsp thyme
- 1 tsp oregano
- ½ tsp ground cumin
- ½ tsp food coloring (Sazón Goya, Bijol, Triguisar or homemade), Optional
- Salt and pepper to taste
- 2 bay leaves
- 4 red potatoes, peeled and cut in half
- 1 lb papa criolla or creole potatoes, fresh or frozen, cut in half or sliced
Instructions
- In a pressure cooker, add the white onion, green onion, garlic, cilantro, flank steak (Whole or divided into portions), water, beef bouillon and salt and pepper to taste. Cover and bring to a boil or pressure on high heat. Then, reduce the heat to medium low and cook for 1½ hour if using a pressure cooker, or 3 hours if using a regular pot.
- Once the meat is ready, release the pressure and uncover carefully. Take out the flank steak, cut it into portions, if you had not already done so and set aside. Drain the beef stock through a sieve and reserve about 2 cups (480 ml).
- Heat the olive oil in a large pan on medium heat, add the chopped white onion and cook for 2-3 minutes. Add the green onion and the garlic and cook for another 2-3 minutes. Now add the tomatoes and cook for 3-5 minutes or until the tomatoes are softened. Pour in the beef stock you reserved earlier and season with thyme, oregano, cumin, food color and salt and pepper to taste. Remember that the beef stock was previously seasoned, so taste it before adding more salt.
- Add the flank steak to the sauce along with the red potatoes and papa criolla. Cover and let it cook on medium low for 20 minutes or until the potatoes are tender. Serve immediately with white rice and avocado.