To make this dish you will first need to make sofrito, which is the base seasoning of pretty much all Puerto Rican cooking.
This is not the most traditional recipe for sofrito but it’s not that far off the mark. It gets the job done and is made of ingredients most people can find. The main difference is that I’m only using cilantro in this one and traditionally we also use culantro, which is also known as saw tooth coriander. Culantro has an earthy, distinct, delicious flavor and if you can find it by all means add 4 leaves to this sofrito. I find it regularly at my local C Town so you might too! Also, we don’t normally use cherry tomatoes but they are the tomatoes I have on hand most often, specially when it’s not tomato season as they are reliably tart and sweet year round.
For the Sofrito
1/2 a medium Spanish onions, cut into large chunks
1 green pepper cored, seeded, and roughly chopped
1/4 cup of cherry tomatoes
1/2 large bunch cilantro, washed and roughly chopped
4 medium cloves garlic, peeled
1 Tablespoon Kosher salt
In a food processor, process the onions until they are coarsely chopped. Add the peper and tomatoes and pulse again. Add the cilantro, garlic, and salt and process until you have a very finely minced, salsa looking sauce.
For the Carne Guisada
Serves 2 to 3
1 1/2 lbs beef stew meat, cubed
1/2 teaspoon garlic powder