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Makes 6 servings
1 lb. tasajo (dried beef)
¼ cup olive oil
¼ cup smoked ham, finely chopped
¼ cup sofrito
¼ cup stuffed olives, finely chopped or sliced
1 packet Sazón Goya con Culantro y Achiote
2 cups water
2 cups medium-grain rice
2 teaspoons salt
1 bay leaf
1. Place the dried beef in a medium bowl, and cover with water. Let stand for 1 hour. Drain and transfer the dried beef to a medium saucepan, and add just enough water to cover. Cook over medium heat for 1 ½ to 2 hours. Drain and shred the beef.
2. In a medium saucepan, heat the olive oil over medium heat. Add the ham and sauté until lightly browned. Add the sofrito, olives, and seasoning packet, and cook for 2 to 3 minutes. Add the dried beef, and cook for 5 to 8 minutes. Add the water, rice, salt, and bay leaf, and cook until the rice absorbs all the liquid. Stir, cover and continue to cook for 15 more minutes or until rice is tender.
Recipe and photo courtesy of our friend Cielito Rosado. Find Cielito online at http://www.cielitorosado.com
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