Ropa Vieja (Cuban Meat Stew)

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the flank steak generously with adobo seasoning. (5 minutes)

Working in batches, sear the steak on all sides until deeply browned, about 3-4 minutes per side. Transfer the browned steak to a plate and set aside. (10 minutes)

Reduce the heat to medium. Add the chopped onions and bell peppers to the pot and cook, stirring occasionally, until softened, about 8-10 minutes. (10 minutes)

Stir in the sofrito and minced garlic and cook until fragrant, about 1 minute. (1 minute)

Pour in 3 cups of water, tomato sauce, sazon, beef bouillon, and black pepper. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot. (5 minutes)

Return the seared beef to the pot. Reduce the heat to low, cover, and simmer for about 45 minutes, stirring occasionally. (45 minutes)

Stir in the sliced olives and capers. Cover the pot again and continue to simmer until the beef is incredibly tender and easily shreds with a fork, about 1 to 1.5 hours. If the pot becomes too dry during cooking, add water in 1/4 cup increments as needed. (90 minutes)

Transfer the cooked beef to a cutting board and shred it using two forks. (5 minutes)

Bring the remaining sauce in the pot to a boil. Add the shredded beef and chopped cilantro to the sauce and stir to combine. (3 minutes)

Serve the Ropa Vieja hot over a bed of cooked rice. Garnish with additional cilantro, if desired. (2 minutes)