In a large sauce pan add the flank steak ( you can cut in half if it doesn't fit), one onion cut in half and a bay leaf. Cover the meat with water. Bring to a boil and reduce heat to medium , Cook for one hour or until the meat is tender.

While the meat is cooking, chop the remaining onion, garlic and green pepper.

Once the meat has cooked set it aside to cool. Strain the cooking liquid and reserve 1 cup. You can save the rest of the broth for another use. Once the meat has cooled, shred it.

In a large saute pan, heat olive oil over medium heat. Add the chopped onion, garlic and green pepper. Saute until the onions are translucent- about 3-5 minutes.

Add the tomato paste and sazon seasoning and saute for about a minute until the tomato paste caramelizes a bit.

Add the broth from the meat, the tomatoes and chilies, and the crushed tomatoes. Season with salt and pepper.

Add back the shredded meat. Simmer for 30 -45 minutes.

Add frozen peas and cook an additional few minutes. Taste for seasoning.

Top with pimentos and serve,