Carne en jocon, also known as meat in adobo, is a delicious dish commonly prepared for parties and banquets. It is a true delight!
Originally from the Petén region, it is prepared with an exquisite blend of ingredients that reflect the culinary richness of the country.
This stew, also known as meat in adobo, is a true gastronomic gem that has transcended generations.
Carne en jocon
Ingredients
1 ½ kilogram of Boneless lean meat cut into cubes
½ cup of Stock meat
¼ cup of Peanut oil
1 Medium onion
2 Cloves of garlic
2 Seedless red or green bell peppers, chopped
1 Seedless red or green bell pepper, finely chopped
300 grams of Canned peeled tomatoes
4 Medium tomatoes, peeled and chopped
1 Bay leaf
½ teaspoon of Oregano
1 pinch of Salt
2 tablespoons of White corn flour
1 pinch of Pepper
Preparation
Step 1 : In a deep skillet or pot, heat the peanut oil.
Step 2 : Sauté the onion, garlic, and peppers until the onion is tender.
Step 3 : Then add the meat and the other ingredients, except the corn flour.
Step 4 : The liquid should only cover the meat, adding a little more broth if necessary.
Step 5 : Cover the skillet and cook over low heat until the meat is tender, approximately 2 hours.
Step 6 : If using white or corn flour, mix with a little cold water before adding to the skillet, and cook until the sauce thickens.
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