CALDERETA WITH QUESO DE BOLA


Ingredients:

1 kg MONTEREY BEEF SIRLOIN (cut into 2x1 inch chunks) or SHORT RIBS (cut into 2x2 inch chunks)
2 tbsp MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL
1/2 cup onions, sliced
6 cloves garlic, minced
1(2 pc) cup tomatoes, sliced
2 cups water enough to cover meat
2 cups tomato sauce
1/4 cup soy sauce
1 (85 g) can PUREFOODS LIVER SPREAD
1 pc green bell pepper, cut into 1”x1” cubes
1 pc red bell pepper, cut into 1”x1” cubes
1/4 cup pitted green olives, halved if using big pieces
2 (400 g) pc large potatoes, cut in 2x2 inch cubes
1/4 cup grated MAGNOLIA QUESO DE BOLA

Procedure:

  1. In a casserole, heat oil and sauté onions, garlic, and tomatoes. Add meat and sauté for 5 minutes. Add water and tomato sauce. Cover and simmer for 1 hour or until meat is tender.
  2. Put in the rest of the ingredients except queso de bola. Simmer for another 15 minutes, stirring frequently to make sure that the bottom doesn't burn.
  3. Turn off heat and add cheese. Serve while hot. 

Makes 6 servings


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