Ingredients:
• 2 pounds boneless beef chuck roast, cut into 1-inch pieces ( your can use pork butt or Pork shoulder instead)
• 3 tablespoons vegetable oil (divided)
• 1 cup sofrito
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1 can (8 oz) tomato sauce
• 1 tablespoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon dried Mexican oregano
• 1 packet sazón ( or 1 tablespoon homemade sazón seasoning)
• salt and black pepper to taste
• flour tortillas, rice or mashed potatoes, for serving
Directions:
• Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
• Season the beef with salt and pepper, sear in batches until deeply browned, then remove and set aside.
• Lower the heat to medium. Add the remaining 1 tablespoon of oil and drop in your 1/2 cup of sofrito.
• Cook it down for about 3 to 4 minutes until it fragrant and slightly darkened.
• Stir the cumin, oregano, 1/2 tsp chili powder, and the packet of sazón directly into the sofrito.
• Return the beef to the pot, sprinkle the flour over everything, and stir well for 2 minutes to cook out the raw flour taste.
• Slowly pour in the beef broth and tomato sauce, stirring constantly to smooth out the flour.
• Bring to a boil, then cover and turn the heat to low
• Simmer for 1.5 to 2 hours until the beef is fork-tender and coated in a thick, vibrant, orange-red gravy.
• Take off the lid during the last 5-10 minutes if you want an even thicker gravy.
• Taste it and adjust the salt if necessary before serving.
