This meat is usually served with saucy dishes like Machorrusio (page XXX) or Frijoles Rojos (page XXX and rice, or as part of Bandeja Paisa (page XXX), but you can just serve it with hogao (pages XXX–XXX) and rice. It is a bit bland to the taste if eaten alone, which could be great for young children.
Ingredientes:
- 2 pounds beef skirt steak in 1 piece
- 3 cloves garlic, minced
- 2 cups peeled and diced tomatoes
- 1¾ cups minced scallion
- ¼ cup minced cilantro
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground cumin*
- ¼ teaspoon pepper
- In a large, nonreactive bowl mix the beef with the garlic, tomatoes, scallion, cilantro, Worcestershire, salt, cumin*, and pepper. Set aside for 30 minutes.
- In a medium pressure cooker, place the seasoned beef and 3 cups of water. Cover and cook for 30 minutes, turn the heat off and leave as is for 15 minutes more. Release the pressure and open. If using a regular pot simmer over medium-low heat for 2 to 3 hours or until the beef has softened. Add more water if it boils out.
- Remove the meat from the liquid. (Pass the liquid though a sieve to strain, and freeze for later use as beef stock.)
- Cut the beef into 1-inch cubes. Let cool completely.
- Place in the bowl of a food processor, and process for 1 minute to a very fine, powder-like consistency.
- Serve.
