This is a traditional beef stew, usually served on fiestas and other special occasions. Time to grab your big fiesta spoon.
1/2 cup tomato paste
1 cup bell pepper, cut into strips
2 pounds beef, cubed
1 medium onion, chopped
2/3 cup liver, spread
1 cup tomato sauce
1 cup grated cheese
1 tablespoon Tabasco sauce (optional)
3-4 cups water
1 cup unsweetened pineapple juice
1 garlic clove, crushed
3 large bay leaves
salt and pepper
2 medium carrots, sliced
3 medium potatoes, sliced
In a large pot, boil beef in water until meat is tender and a nice beef broth is forming. Add the pineapple juice and onion. Let simmer.
In a separate pan or wok, sauté garlic until almost brown and add to beef and broth.
Combine the tomato sauce and tomato paste in with the beef and broth, simmer for 10 minutes.
After 10 minutes, add bay leaves, bell pepper, carrots, potatoes and liver spread. Simmer until carrots and potatoes are tender, then add cheese and salt and pepper. If using Tabasco sauce, add now. Cook and stir.
Once the cheese has melted, remove the bay leaves and get ready to serve. If the stew is too thick, add water and let simmer until evened out.