4 pounds top sirloin steak, cut into thin, long strips
1 cup turkey bacon, chopped
1 cup yellow onion, chopped
2 cups green bell pepper, chopped
2 cups red bell pepper, chopped
2 cups Poblano pepper, chopped
2 cups mushrooms, sliced
2 cups smoked ham, chopped
2 tablespoons liquid smoke
1 tablespoon ground cumin
3 bay leaves
Adobo seasoning to taste
1 cup Chihuahua cheese with jalapeño, shredded
Adobo seasoning to taste
Preparation
Preheat the 14‐inch Paella Pan at medium‐high heat for about 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating.
Add meat and bacon. With cover ajar, cook for about 2 minutes. Add onion and cook for 1 more minute while stirring.
Incorporate the rest of the ingredients, except cheese. Cover with Redi‐Temp™ valve open and cook at the same temperature until it whistles.
Add the cheese and cover with valve closed. Reduce heat to medium‐low and cook for 4 minutes. Remove from stove and let rest for 2 minutes.
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