2 pounds of either beef or pork cut in cubes
salt, pepper, adobo and oregano
1/2 cup lemon juice
2 tablespoons homemade sofrito

Wash meat. Add spices (about 1 tablespoon each), lemon juice and sofrito in a cup and stir well. Put meat in a Ziplock bag and pour cup of spices on it. Mix well in bag and close in fridge overnight.

In a deep skillet, add about 1 cup of frying oil, and take out meat one at a time and place in oil and cook for 15 minutes on each side til crispy. Left over marinade, heat up and serve as a dipping sauce. Serve with arroz, habichuelas y muchos tostones.

Submitted by: Andy Natal