Time 1h10m Yield 6 Number Of Ingredients 13 Steps:
Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water. Continue cooking, stirring often, until the meat is tender, about 30 minutes.
Time 3h15m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results. Add onion and garlic and cook until onions are translucent. Add stock, chili powder, comino, salt, and pepper. Bring to a simmer and cook for 2-3 hours or until beef is very tender. In a separate skillet mix flour and oil together to form a roux. Cook over medium high heat until a dark beige color, about 5 minutes. Be careful not to let it burn. Carefully add roux to stewed beef. Be very careful because it can splatter. Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld. Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
Time 1h45m Yield 4 Number Of Ingredients 14 Steps:
Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar. Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork. Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.
Time 1h50m Yield 4 servings Number Of Ingredients 10 Steps:
In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.
Time 3h Yield 6 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven. Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove. Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender. Serve as is, or on rice, or folded into warm tortillas.
Time 7h25m Yield 12 servings (about 2 quarts). Number Of Ingredients 18 Steps:
In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours., Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.
