• 2 teaspoons olive oil
• 1 cup scallions, chopped
• 3 garlic cloves, minced
• 2 small tomatoes, chopped
• 2 tablespoons cilantro, minced
• 1 1/2 pounds choice beef round, cut into small chunks
• 1/3 cup light beer
• 1/3 cup water
• 1/2 teaspoon cumin
• 1/4 teaspoon adobo seasoning, or salt
• 1/2 teaspoon achiote, or sazon
• 1 bay leaf
• Salt
• 10 ounces baby red potatoes, halved or quartered

In a large Dutch oven or heavy pot, heat oil over medium heat. Add scallions and garlic and sauté about 2 to 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring. Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed. Cover and simmer on low heat 1 1/2 hours. Test to make sure beef is tender; if not, cook another 15 minutes. Add potatoes and cook until soft, about 20 minutes depending on the size.