Servings: 4
Ingredients
- 2 lbs. Flank Steak, cooked, shredded
- 1 Green Bell Pepper, seeded, sliced
- 1 Red Bell Pepper, seeded, sliced
- 1 Onion, sliced
- 1 can (8 oz.) Tomato Sauce
- ½ Tbsp. Chef Merito® Meat Seasoning
- 1 Tbsp. Chef Merito® Adobo Creole Style
- ½ tsp. Chef Merito® Black Pepper
- ⅓ cup olive oil
- ½ cup dry cooking wine
- 1 tsp. Chef Merito® Garlic Salt
- ¼ cup Chef Merito® Mojo Criollo
- ½ cup Chef Merito® Meat Marinade
Preparation
- Marinate the meat for 20 minutes using Chef Merito® Meat Marinade.
- In a pressure cooker, cover the marinated meat and cook for 1 hour.
- Remove from heat and allow to cool. Shred the meat with your hands and reserve.
- In a large skillet, heat olive oil over medium heat. Add red and green bell peppers, onions, Chef Merito® Adobo Creole Style, and Chef Merito® Garlic Salt. Stir well.
- Add the shredded meat, tomato sauce, dry cooking wine, Chef Merito® Meat Seasoning, Chef Merito® Black Pepper, and Chef Merito® Mojo Criollo. Stir everything together and cook on low heat for 30 minutes.
Suggestions:
Serve hot over white rice and add fried plantains to the side.
*If using a regular pot, add 45 minutes to the total cooking time.