Corazon De Res Con Vino

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   ["The night before you fix this dish, remove the veins and outer layer of fat, then cut the meat in 3- inch pieces (you'll cut them smaller later). Sprinkle meat with Adolf's Meat Tenderizer, then marinate the in one can of diced tomatoes, 6 bay leaves and other spices--I put the covered pot in the fridge overnight.", "The next day, put your rice on to steam (this dish is always served with rice, or rice/quinoa) and get the oil sizzling in an iron skillet-- shake off the marinade and cut the meat into 1-inch pieces, then quickly fry the pieces for no more than 3-4 minutes, just to seal in the juices.", "I use the original ""marinade"

* Per serving · 4 servings · Values may vary.