This Cuban dish of Ropa Vieja (shredded flank steak in a tomato sauce base) is usually served with black beans, yellow rice, plantains, fried yuca and a beer.
Heat oil in a large heavy-bottomed pot over medium-high heat. Season meat with adobo. Add steak to the pot and cook in batches, flipping once, until well browned about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add Sofrito and garlic to pot; cook until fragrant, about 1 minute.
Stir in 3 cups of water, tomato sauce, Sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium-low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 – 1½ hours, adding more water in ¼ cup measurements, if pot becomes dry.
Transfer meat to work surface; shred meat with two forks. Bring the remaining sauce to a boil. Mix meat and cilantro into the sauce. Serve with white rice.
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!