Cuban Beef Panca Pepper Casserole

From Cookipedia

Revision as of 19:11, 12 January 2014 by Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK (talk | contribs) (Created page with "{{Template:CookTools}} {{Template:PageAwaitingImage}} {{recipesummary |ImageComment = |Servings = |Difficulty = 2 |TotalTime = 10 hours, 40 minutes |PrepTime = 10 hours |C...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)

This article is in need of a suitable photograph.If you can provide one, please login and click '300px' to upload.
Cuban Beef Panca Pepper Casserole
Ready in:10 hours, 40 minutes
Prep. time:10 hours
Cook time:40 minutes
Difficulty:Average difficulty

Using the South American Panca peppers mixed with standard peppers creates a flavourful casserole with much depth of flavour that cooks quickly using a pressure cooker.



Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient


  1. In the pressure cooker, Saute' peppers, then onions, then garlic in the same pan with a bit of chorizo and and minimal amount of oil, over three or four minutes.
  2. Coat steak pieces with Adobo and add into the pressure cooker. Brown pieces all over.
  3. Pour in wine, chopped tomatoes olives and carrots.
  4. Cover the pressure cooker and reduce to simmer for forty minutes.
  5. Serve on a bed of rice.

Recipe source


For a super spicy variation of this recipe, try substituting the panca peppers with rocoto peppers!

Chef's notes

You can find Aji Panca Paste and Goya Sazonador Total at Cuban Cuisine UK