“I got this recipe from my mom. I'm not sure where she got it, but growing up in Miami, I didn't really question it. Its very hearty and filling and the flavor is just so unique! I really like it (hot or cold the next day lol!) (cooking time includes cooking beef if needed and the simmering time)”
READY IN:
3hrs 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs shredded beef (leftover roast or cooked beef cubes shredded)
  • 4 chorizo sausages, sliced into rounds (the ones I buy are about 8 inches long each - we like a lot - you can always use less)
  • 34 cup diced green bell pepper
  • 34 cup diced onion
  • 2 tablespoons oil
  • 1 -2 tablespoon cumin, to taste
  • 1 (16 ounce) can tomato sauce
  • 3 (15 ounce) cans chickpeas, undrained (garbanzo beans)
  • 4 medium idaho potatoes, cubed
  • garlic powder
  • salt and pepper

Directions

  1. If using beef cubes, boil beef cubes for 1 1/2 hours.
  2. Shred beef and save.
  3. Saute onions, peppers and chorizo in oil until vegetables are translucent.
  4. Add the garbanzo beans with the juice from the can, the tomato sauce, cumin, salt, pepper, garlic powder, potatoes and shredded beef and simmer covered for about an hour and a half- I like the potatoes to be very soft- cook to your preferred doneness.

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