Although this recipe is authentically Puerto Rican, the recipe is similar with some missing key ingredients. When adding key ingredients, I suggest adding these Goya© products(found in hispanic section of grocery store) that never are missing in my cupboard: Goya© Adobo con Pimienta(pepper), Goya© Recao, Goya© Sazón (Con Achiote y Culantro). And to add even more flavor, a cupful of diced thin Cilantro when cooking beef. After meat is no longer pink and Cilantro is almost disolved into meat, then strain eccess fat & return to heat & add 2 envelopes of Sazón, 2 Tbsp of Recao & rest of ingredients mentioned in recipe(Note: if you find Goya© Adobo with pepper, no need to add additional pepper). I usually let it simmer about 45mins, then add small, peeled pieces of white potato and let that cook while covered over low-medium heat for another 1/2 hour. When potatoes are soft, but not too soft, I remove from heat & serve with a side of white rice and yellow, fried plantains. Note: In Puerto Rico we do not add raisins.
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Although this recipe is authentically Puerto Rican, the recipe is similar with some missing...