1/2 cup cilantro
1/2 cup culantro (Mexican coriander)
1 (8 oz.) can tomato sauce
2 lb. chuck stew beef
1 tbsp. oregano powder
1/2 head garlic clove
1 pkt. Sazon with achiote (annatto)
1 red pepper
1 bell pepper (green)
1 medium red or yellow onion
10 Spanish olives with capers
1/4 cup olive oil
1/2 capful adobo, or to taste
2 medium potatoes
3 cups water

Chop beef into small squares (about 1-inch cubes) and boil for about 1 hour or a bit more for tenderness.

Then add the olives/olive oil and tomato sauce into a pot and heat at a low temperature.

Chop up the cilantro and culantro (Mexican coriander) and add to pot

Dice the onions, bell/red peppers, garlic cloves and add to pot.

Add the oregano powder, Sazon packet and Adobo.

Add the water, stir and let simmer for about 10 minutes.

When the beef is done boiling, drain and add the beef to the pot.

Peel and chop the potatoes into 1/2-inch cubes and add to pot. Let it cook for about another 20 minutes or until the potatoes are done.

Note: You can boil the potatoes in water and a bit of salt but it would be much better if you allow it to cook and soak in the flavor in the pot. Add the Adobo seasoning to your liking.

Submitted by: Josh C.