Updated: Nov 11, 2019
Serves 8, Prep Time 30 minutes, Cook Time 30 minutes
Falda (real)de res. Flank or stewable lower primal cuts off the beef
1 lg. Spanish onion (julienne)
1 lg. green bell pepper (julienne)
1 lg. red pepper (julienne) canned roasted may be used, if so do not add until the final preparation
2 cloves of garlic (minced)
½ veg oil or rendered uncured pork fat (Manteca)
10-12 oz. plain tomato sauce or tomato concase.
Aromatic herbs and spices: 2 bay leaves, 1 tsp. smoked paprika, 1 tsp. ground cumin, ½ tsp. ground coriander (pantry note, never use more than half the coriander to cumin ratio or all you’ll taste is coriander)
64 oz. Beef stock or water
½ cup vinegar or Sauterne wine (to deglaze)
Slow boil the meat in water or beef stock until cooked through, remove and let cool at room temperature. Do not discard the stock/water.
In a large pot, saute the vegetables, with the herbs and spices, until vegetables are soft; be careful not to overcook.
Remove ingredients and set aside.
Deglaze the pan with vinegar or wine.
At this point or earlier, separate the beef into long strings so they are loose and have a similar length and thickness as the onions and peppers.
Add tomato sauce to the deglazed pot. When tomato sauce is beginning to bubble, return the ingredients, add the beef and add stock water to pot and slow cook covered, until the sauce has slightly thickened.