2 lb flank steak, cut into large pieces
Salt
SazĂłn
Dried oregano
Garlic powder
Ground cumin
Black pepper
1 can tomato paste
Chicken, vegetable, or beef broth
Good-quality dry white wine
Yellow or white onion, chopped
Green and red bell peppers, cubed
Carrots, sliced
4â6 cloves of garlic, cut in quarters
œ cup pitted green olives, sliced
Bay leaves
Cilantro
Season the beef with salt, sazĂłn, cumin, oregano, garlic powder, and pepper, and coat well.
Whisk together the tomato paste, wine, and broth in a medium bowl. If youâre cooking this dish on the stove, use 3 cups of brothâyouâll need more since some of it will evaporate on the stove.
SautĂ© the vegetables: If using an Instant Pot, set it to the sautĂ© setting. Add the oil and then the onions, bell peppers, and garlic. Cook for 3â4 minutes until softened. Then press cancel.
3â4 minutes
If using the stove, sauté the vegetables in a large Dutch oven on medium-high heat.
Nestle the meat into the onions so half are on the bottom and half are above the meat. Add the carrots, olives, bay leaves, and cilantro (if using). Pour the tomato mixture over everything.
Cook: If using an Instant Pot, put the lid on, and cook on high for 45 minutes. Once done, unplug the pot, and do a natural release.
45 minutes
If using the stove, bring the pot to a boil, cover, reduce the heat to low, and simmer until the meat easily shreds. It should take about 1Âœâ2 hours. Add more water if it gets too dry.
2 hours
Shred the beef, discard the bay leaves, and top with more cilantro if desired.