Plantain Baskets Topped With Shredded Meat

Ingredients

• 500gr of flank beef
• 2 brown onion small chopped
• 3 stems spring onion,
• 2 whole garlic cloves
• 8 cups (a little less than 2 liters) of water
• 1 beef stock cube (optional)
• Salt and pepper to taste

Sauce

• 2 tablespoons olive oil
• ½ medium brown onion chopped
• 2 spring onion chopped
• 2 garlic cloves finely chopped
• 3 medium tomatoes seeded chopped
• ½ teaspoon ground cumin
• ½ teaspoon of color, Triguisar or Sazón Goya
• Salt and pepper to taste
• 2 Packs of Green Plantain Baskets

Preparation

Place all the ingredients for cooking the meat in a pressure cooker or large regular pot.

Regular pot:
Cover the pot and bring to a boil over high heat.

Reduce heat and cook over medium low heat for 2½-3 hours, or until meat is cooked through and tender.

Pressure cooker:

• Cover the pot and let it come to pressure over high heat.
• Reduce heat to medium low heat and cook for 1½ hours.
• Gently release the pressure from the pressure cooker, scoop out the meat, and shred it with two forks or your hands.
• Reserve the meat broth and set aside.
• To prepare the hogao, heat the olive oil in a large pot over medium heat.
• Add the white onion and cook for 2-3 minutes or until transparent. Then add the spring onion and garlic and cook for another 1-2 minutes.
• Now, add the chopped tomato and cook for 5-8 minutes or until soft.
• Season with the cumin powder and color.
• Add the shredded meat and stir so that it is well covered with the hogao.
• If you see that it is too dry, you can add a little meat broth that you reserved previously. Check the seasoning and season with salt and pepper to taste.
• Place the plantains baskets in a tray, take it to the oven at 180oC for 10 min.
• squeeze the meat and placed it on top of the plantain baskets. Serve immediately