Full Recipe
Author
Illyanna Maisonet, fromDiasporican |
Description
"I make this dish all the time and, yet, I never tire of it. Sometimes I use pork, sometimes I use chicken, and very infrequently I use beef. The beef version is the most delicious, in my opinion, but it's also the richest. I use the same cut of beef for when I make pot roast or beef stew; it's a tender cut that has a decent amount of fat. If you cut it into small chunks, it cooks quickly and tenderly. This could easily become a part of your regular weeknight meal rotation."
