Rating: 4.5 stars 4.3
38 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas.

Recipe Summary

prep:
25 mins
cook:
2 hrs 10 mins
total:
2 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.

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  • Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.

Nutrition Facts

236 calories; protein 15.4g; carbohydrates 9.2g; fat 15.6g; cholesterol 35.8mg; sodium 769.5mg. Full Nutrition
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