|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | pound | porterhouse steak | 1 | tablespoon | garlic powder | 1 1/2 | teaspoon | salt | 4 | teaspoon | red wine vinegar or white wine vinegar | 1/2 | teaspoon | onion powder | 1 | tablespoon | allspice, ground | 1 | cup, chopped or sliced | Tomatoes chopped | 1 | cup, chopped | Onion, chopped | 1/2 | cup | Peppers, sweet, green chopped | 1/2 | teaspoon | oregano | 1/2 | can (6 oz) | tomato paste | 3 | tablespoon | oil, canola | 2 | tablespoon | cilantro, fresh, chopped | 2 | teaspoon | sugar | 1 | cup, chopped | carrot,chopped |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a plastic container, mix the beef steak, garlic powder, salt wine vinegar, onion powder, and Adobe all purpose seasoning. Cover and keep in the fridge for a few hours to marinate. Mix the vegetables together with a 1 pkt of Sazon Goya (not in ingredient list) and oregano. Add in the chopped vegetables, tomato paste and cilantro. Cover and keep aside for 2 hours. In a frying pan, add the oil and salt. Drop in the steaks in batches and fry. Drop in the vegetables, add 1/3 cup water. cook. Add more water it is necessary. Simmer to 1 1/2 hours. Keep the top off. |
|
