Ropa Vieja (Cuban Meat Stew)

Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches flipping once until well browned about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook stirring occasionally until vegetables are soft about 10 minutes. Add sofrito and garlic to pot; cook until fragrant about 1 minute.

Stir in 3 cups of water tomato sauce Sazon beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer covered stirring occasionally about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork 1 - 1 1/2 hours adding more water in 1/4 cup measurements if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.