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Hispanic Shredded Beef with Plantains and Peppers

Hispanic Shredded Beef with Plantains and Peppers
Total Time:
1 1/2 hours
Active Time:
45 minutes


2 lb beef flank steak
2 teaspoons Caribbean jerk seasoning
2 tablespoons olive oil
1 (32-oz) box chicken broth (Mexican tortilla flavor or reduced sodium)
1 (8-oz) pouch roasted tomato Mexican cooking sauce
1 (20-oz) can pineapple chunks in juice, undrained
1 (16-oz) package frozen yuca (about 3 cups)
1 (11-oz) package frozen ripe plantains
1 (14-oz) package frozen tri-color peppers and onions blend


  1. Preheat large stockpot on medium-high 2-3 minutes. Coat both sides of steak with seasoning. Place oil in pan, then add steak; cook 4-5 minutes on each side or until well browned. Remove steak from pan and cut into quarters.
  2. Add to same pot: broth, cooking sauce, pineapple (including juice), and steak; cover and bring mixture to a boil.
  3. Reduce heat to medium-low and cover; simmer 30 minutes. Meanwhile, place yuca in microwave-safe dish and cover with water; cover dish and microwave on HIGH 10 minutes. Drain yuca; cut into bite-size pieces.
  4. Set plantains out to thaw. Add yuca to beef mixture; cook uncovered 30 more minutes or until beef separates easily with a fork and yuca is tender.
  5. Cut plantains into strips. Remove beef from pot and shred, using two forks. Add plantains and beef to yuca mixture and stir in pepper blend; simmer 3-4 minutes or until peppers and onions are tender. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 620kcal; FAT 24g; CHOL 65mg; SODIUM 900mg; CARB 72g; FIBER 3g; PROTEIN 33g; VIT A 15%; VIT C 60%; CALC 4%; IRON 25%

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