Beef "Ropa Vieja" in Adobo Spices

Ingredients:

• 2.7 kg beef flank steaks
• 1 can (800 g) of tomato pulp
• 1 can (170 g) of tomato paste
• 6 bottles of beer
• 1/2 cup Worcestershire sauce
• 3/4 cup Delicious Adobo seasoning (see recipe below)
• 1/2 tbsp. canola oil
• 2 medium-sized onions, chopped
• 2 red bell peppers, stemmed, seeded and chopped
• 2 green bell peppers, stemmed, seeded and chopped
• 6 green onions, chopped (white and light green parts only)
• Salt and ground black pepper

Delicious Adobo Seasoning:

• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp. l. dried oregano
• 2 tbsp. lemon pepper
• 2 tbsp. l. dried parsley
• 2 tablespoons annatto seed powder
• 1 tbsp cumin powder

Preparation:

1. Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, mix the adobo seasoning and Worcestershire sauce until a paste forms. Rub the paste into the meat, add the beer, and marinate for 15 minutes in the refrigerator.
   
   Transfer the meat and marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to low and simmer until the meat is tender, about 3 hours.
2. Remove the meat from the pan and reserve the liquid. Use two forks to shred the meat.
   
   Heat oil in a large, deep skillet over medium-high heat. Add the onion, pepper, green onions, and tomatoes and cook until soft, 10 minutes. Add the tomato paste and meat, then pour in 2 cups of the reserved cooking liquid. Cover and simmer until the juices have evaporated, about 15 minutes.
   
   Delicious Adobo Seasoning: Mix all dry spices with annatto coloring pigment.