3 pounds stewing beef
1 very green platano, peeled and grated
1/2 cup sofrito casero
1 tablespoon garlic, finely chopped
salt, pepper, adobo, oregano and a packet of sazon goya
1 can tomato sauce
enough broth/beer to cook meat in (don't use water, please)

Wash and season meat overnight. Remove from fridge 1 hour before cooking. In a pot, add meat and enough liquid to cook for 1 hour.

In a separate pan, add olive oil and sauté garlic and sofrito for a minute. Add can tomato sauce and a little water and a dash of salt and simmer for a couple of minutes and let stand.

To the grated platanos, add salt and pepper and garlic and adobo and a drizzle of olive oil and mix well to form a thick paste. Make balls out of them (about golf ball size) and place in fridge until ready to use to firm up.

When the hour is up, add sofrito mixture to meat and stir well. Let simmer for 5 minutes before adding bollos one at a time and submerge in liquid and cook another 30 minutes.

If too watery, turn up heat while stirring to thicken gravy. Let sit for a few minutes before serving over white rice. Delicious!!!

Note: You can also use pork for this dish!

Submitted by: Andy Natal, Torrance, California