Savor the Rich Hearty Stews of the Puerto Rican Kitchen
The following recipe was shared in that article:
2 or 3 pounds beef roast
1/4 pound ham, diced
1 onion, diced
1 red pepper, diced
1/4 cup cilantro
2 cloves garlic, crushed
6 stuffed green olives, chopped
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons achiote oil (see note)
1 cup water
1 cup tomato sauce
6 potatoes, peeled and cut in chunks
6 carrots, peeled and cubed
With a sharp knife, make deep holes in roast.
Combine ham, onion, pepper, cilantro, garlic, olives and capers. Stuff mixture into holes in roast. Season with salt and pepper.
Heat achiote oil in deep pot; brown meat. Add water and tomato sauce. Cover and cook on low for 1 hour to 90 minutes, until tender.
Add potatoes and carrots and continue cooking until potatoes are done and sauce is thick.