Ropa vieja

1  lb.		Flank Steak
2  tablespoons		of Goya Extra Virgin Olive Oil
1  tablespoon		Goya Adobo with Pepper
3  teaspoons		Goya Minced Garlic or 6 cloves fresh garlic, minced
1  cup		onions, finely diced
1/2  cup		green bell pepper, finely diced
1  teaspoon		Goya Ground Black Pepper
1/4  cup		Goya Tomato Sauce
1/2  cup		Goya Sofrito
3  cups		water
1  packet		Sazon Goya with Coriander and Annatto
6  tablespoons		Goya Powered Beef Bouillon

Tip: Click on the ingredient links to learn the nutritional information for all the Ropa vieja ingredients. The serving size for any ingredient in Ropa vieja may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Season meat with Adobo. In skillet, heat oil on medium high. Brown meat on both sides. Remove and keep warm.
Lower heat to medium, stir in garlic, onion, and green pepper and cook stirring often until vegetables are soft, about 10 minutes. Stir in black pepper and tomato sauce and cook, stirring often for 5 minutes.
Stir in Sofrito, water, Sazon and Bouillon and bring to a boil. Return meat to pan, cover, lower heat and simmer for 45 minutes stirring occasionally. Stir in the Capers and Olives and continue to simmer, covered until meat is very tender and shreds easily, about 1 to 1.5 hours. Add more water, .25 cups at a time, if sauce gets too dry.
To serve, shred meat with 2 forks, mix back into sauce. Serve with white rice.