Victor's Beef Adobo

(recipe by TheSalmons)

  • 1-2 lbs beef, cut into small cubes or strips
  • 1 medium onions, chopped
  • Balsamic vinegar
  • 8 oz. tomato paste
  • chili powder
  • mixed herbs (oregano, basil, etc.)
  • Adobo* - approximately 1 heaping tsp.

Cut up the beef and onions and place in a glass dish to marinate for a few hours before cooking.

To marinate, add Balsamic vinegar using enough to coat the meat generously. Also add tomato paste, chili powder, and adobo paste. It helps to put the adobo paste in 1/4 cup hot water to thin it for mixing.

Cover and place in the refrigerator. This can be done the day before.

*Adobo: this was commonly available in the grocery store when we lived in California, but I haven't been able to find any in New York. There's something else called Adobo in the NY grocery stores that looks like a white powder rather than a brown paste. Now I buy Adobo when I visit my mother who lives in Nevada. The brand name is Faraon, and it comes in 8.25 oz glass jars. (it's available mail order by the case) The label says it is distributed by Mercado Latino, Inc. Main ingredients are: sesame seed, vegetable oil, shortening, toasted bread, sugar cane syrup, salt, soy, ancho pepper, sugar, spices, color.

When ready to cook, heat a small amount of olive oil in a pan and saute the mixture until beef is browned. Cover and simmer for approximately 1 hour depending on cut of beef. It is ready to serve when beef is tender.


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Lynn Garry Salmon <>{

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