Ingredients
2tspolive oil
1cupscallions,chopped
3garlic cloves,minced
2small tomatoes,diced
2tbspcilantro,minced
1½lbbeef stew meat,cut into small chunks
⅓cuplight beer
⅓cupwater
½tspcumin
¼tspadobo,or salt
½tspachiote,or sazon
1bay leaf
salt to taste
10ozbaby red potatoes,halved or quartered
Preparation
In a large Dutch oven or heavy pot, heat the oil over medium heat.
Add the scallions and garlic, then sauté for about 2 to 3 minutes. Then, add the tomatoes, cilantro, and a pinch of salt. Cook for another 2 minutes, stirring.
Add the beef to the pot along with the beer, water, cumin, adobo, achiote, bay leaf, and salt to taste.
Cover and simmer on Low for 1½ hours. Test to make sure beef is tender; if not, cook for another 15 minutes.
Add the potatoes, then cook for about 20 minutes, until soft, depending on the size.
Serve warm, and enjoy!
