This recipe won me over with its authenticity to a Cuban dish. Very good stuff, however, I did make some changes because some things were strange to me and I can see how one person thought the potatoes came out overdone. Ok, first of all...cannot find achiote powder? Why not try this. Skip the salt and use Sazon Goya (Cuban seasoning packets) that include Azafran (food coloring). If your local supermarket carries it, you will find it in the ethnic isle. I halved the recipe and used about 1/4 of the packet, given it can carry a kick. Feel free to add more or less to suit your taste. Use food coloring when all else fails. Ok, now here are the changes. 1. The pressure cooker time given here and in my instruction booklet I felt was too much so I put in the water, meat and bullion cubes (given that bullion cubes are different, make sure to use as much as it indicates for the water you put in)into the pressure cooker for 20 min. and it was already cooked throughout. You can always add more water and put it back on if its not done. 2. While the meat was cooking, I diced the bell pepper and onion and sauted in a small frying pan with the olive oil until it was soft. I put on simmer and added the tomato sauce, minced garlic (I use pre-minced garlic in a jar) and the spices. 3. When the meat was done, I added in the cooking white wine and potatoes that I cut up in small chunks so that they are ready quickly. Now its a 5/5!
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This recipe won me over with its authenticity to a Cuban dish. Very good stuff, however, I...