Wednesday, June 19, 2013

Estofado de Carne

One my goals in my 101 in 1001 list is to create a cook book from my most common and favorite dishes. And this dish definitely earns the privilege to be there. I'm a food lover and I grew up eating rice every day of the week and although I love my rice is nice to change it up once in a while. That's another nice way of saying that hubby is not down with daily rice dishes or too much carbs in one week. Being that we're Hispanics a lot of our foods includes rice and carbs. So I have to browse around a bit in Pinterest and one of my fave food blog skinny taste to get ideas. But I always find my way back to traditional meals whether they are Dominican or Puertorican meals. I have a dream that someday ill be half as good as my mother and mother-in-law in cooking. Especially those traditional meals I love so much. Today however, I'm taking it to South America :)

This is a Ecuadorean dish that my dear friend taught me how to make. It's basically beef stew but with lots of flavor and is cooked using their own unique seasoning. There's plenty of way of changing the flavor of beef stew just by changing the seasoning. But this is hands down my favorite and I decided to blog it to share it with the public and keep save it for future reference.

Estofado de Carne ~Ecuadorean Style



Beef Cubes/ Steak cut up
1 1/2 Cup water
1/2 tbs adobo
1 sazón packet
1 beef bullion cube
1 med onion chopped
1 med green pepper chopped
4 small tomatoes chopped 
1 1/2 tbs achiote
2 lg potatoes cut in squares

*** my friend also uses what she calls an Ecuadorean sofrito but she says is not really necessary if you don't have it. I do find though that it makes a slight difference in taste when she makes this then when I do. 

1. Cut up the steak if is not already and wash it (I usually throw some white vinegar and let it set while I chop the veggies then I wash). 
2. Cut up the onion, pepper, & tomatoes and put aside
3. After washing the meat I add the adobo, sazon, and achiote then mix around. I mix everything in the pot that I'll be cooking the meat for simplicity. 
4. Add the chopped vegetable. 
5. Turn the stove on to med place the pot with meat covered to cook for at least 5 mins. This will start up the stew liquid. 
6. After the 5 mins are up the meat should look brownish in color. Then add the water, potatoes, and beef bullion and let it cook for 30 mins checking and stirring frequently. 
7. After 10 mins or so of the water boiling taste it and adjust flavor if needed by adding salt, adobo, or another bullion. Most likely it won't need to be adjusted. Keep in mind that it still needs 20 mins of cooking and adding these ingredients may make it too salty. 
8. After the 30 mins are up throw in the cilantro and stir. Turn off the stove and cover a few mins or until ready to eat. 
9. Serve with your favorite side dish, for me that's rice, and enjoy! 


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  1. This looks delicious! What makes Ecuadorian sofrito different? I usually put cilantro, onions, bell peppers and garlic in mine. Is it the same?

  2. Hi Ileana!

    Well, there's definitely a noticeable difference in taste and smell (I use Puertorican sofrito from time to time too). My friend says she only adds garlic, cumin, and salt then blends it all together. Hers is green in color too but I have no idea what gives it that color. The sofrito my mother makes she adds salt, garlic, oregano, black pepper, and vinegar. All three have different taste, funny how that works.