Ecuador -- Arroz Con Menestra

• BEEF and Marinade
• 30# Beef Lifter
• 3 cup New Mexico and California chile paste
• 1.5 cup tomato paste
• .25 cup minced garlic
• .25 cup dried thyme
• .25 cup dried Mexican oregano
• .33 cup ground cumin
• 3 cup red wine vinegar
• 4 cup pureed yellow onion
• .5 cup salt
• .25 cup black pepper
• LENTIL STEW
• 15# lentil
• 15# yellow onion chopped
• 15# green bell peppers chopped
• 4 cups olive oil
• 1lb Achiote paste
• 3 gallon cold water
• 15 bunchs cilantro
• Salt Pepper
• Steamed White Rice

1. Combine lifter pieces with blended marinade ingredients and refrigerate for 3 hours.
2. Rince lentils in cold water.
3. Sweat onion and green pepper in olive oil for 15 min. Crumble achiote paste into 20 cups hot water and stick blend until paste dissolves. Add Achiote liquid, 3 gallons water, and lentils to onion and pepper mixture. Bring stew to boil. Simmer covered for 45 min.
4. While stew is simmering grill marinated beef for 5 min on each side then finish in a 350 degree oven for 20 min.
5. Check on your stew by stirring add more water if needed or open lid if to wet. Now steam rice. Slice beef thin against the grain for service. Rough chop cilantro and add to stew just before service. Make plates covered with rice and lentils top with sliced beef.

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Taken from www.epicurious.com/recipes/member/views/ecuador-arroz-con-menestra-1238931 (may not work)