Ingredients
- 700 g beef flank
- 4 tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 3 garlic cloves
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon cumin
- Oil, salt and pepper
- 800 ml water
Step-by-step
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- Cook the flank with 800 ml water, bay leaf and salt 35 min/Varoma/reverse/spoon speed. Set aside the broth and shred the meat.
- Without washing the mixing bowl, chop the tomatoes, bell peppers, onion and garlic 4 sec/speed 4.
- Add oil and sauté 8 min/Varoma/speed 1.
- Add the tomato paste, cumin and 200 g broth. Cook 5 min/100°C/speed 1.
- Add the shredded meat and cook 15 min/100°C/reverse/spoon speed.
- Adjust the salt and serve with white rice and patacones.
Tips
- Shred the meat into thin strands for the best texture.
- Serve with green plantain patacones.
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