Ropa Vieja
"This is about as authentic as you can get. Recipe given to me by a good friend."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (500.6 g)
- Calories 456.7
- Total Fat - 27.6 g
- Saturated Fat - 11 g
- Cholesterol - 128.2 mg
- Sodium - 102.9 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 3.6 g
- Sugars - 7.7 g
- Protein - 38.3 g
- Calcium - 81.4 mg
- Iron - 3.5 mg
- Vitamin C - 157 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut the flank steak in half horizontally so it will fit into a large Dutch oven.
Step 2
Place it in the pot and cover it with the water.
Step 3
Add the six whole cloves of garlic, along with the peppercorns and salt as desired.
Step 4
Place over low heat and bring the liquid to a simmer.
Step 5
Cover and continue cooking over low heat, turning the meat occasionally, until it is tender and well done, about one and a half to two hours.
Step 6
While the meat is stewing roast, peel and seed the peppers and slice each
Step 7
Pepper lengthwise into strips an eighth of an inch wide.
Step 8
Set aside.
Step 9
When the meat is tender, remove the Dutch oven from the heat and let the
Step 10
Meat cool in its own broth.
Step 11
When it cools enough to handle, remove it from the broth and place it on a cutting board. Slice the meat across the grain into stips about two inches across.
Step 12
Using your fingers, pull the meat into fine shreds. Return it to the broth.
Step 13
Heat the lard or other fat in a large heavy skillet over medium heat
Step 14
Until it is rippling.
Step 15
Crush the sliced garlic cloves and add to the hot fat.
Step 16
Saute for one minute, stirring frequently.
Step 17
Add the sliced onions and saute until it's somewhat soft, about three minutes. Add the reserved pepper strips to the pan and continue sauteing and stirring for about two minutes.
Step 18
Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch oven.
Step 19
Cook the meat mixture, uncovered, over medium heat, stirring frequently until the flavors are blended about 10 to 15 minutes.
Step 20
Serve themeat hot, rolled up in heated flour tortillas.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the flank steak, look for one that is firm and has a good marbling of fat.
- Choose fresh poblano peppers that are dark green in color and have a glossy surface.
- Instead of lard or bacon drippings, use vegetable oil. This substitution is beneficial for those who are looking for a healthier option, as vegetable oil is lower in saturated fat than lard or bacon drippings.
- Instead of flank steak, use chicken breast. This substitution is beneficial for those who are looking for a leaner and lighter protein source.
Taco Variation Replace the flour tortillas with taco shells. Heat the taco shells in the oven for a few minutes before serving. Top with lettuce, tomatoes, and cheese for a delicious taco meal.
Garden Tacos Replace the taco shells with whole wheat tortillas. Top with lettuce, tomatoes, cucumbers, bell peppers, and onion for a healthy and delicious garden taco meal. Drizzle with olive oil and season with salt and pepper for added flavor.
Spanish Rice - This classic side dish is the perfect accompaniment to Ropa Vieja. The rich and flavorful rice pairs beautifully with the savory beef and peppers, and the subtle sweetness of the rice helps to bring out the other flavors in the dish.
Grilled Plantains: Grilled plantains are a delicious and easy side dish that complements Ropa Vieja perfectly. The sweetness of the plantains helps to balance the savory flavors of the beef and peppers, while the smoky flavor of the grilled plantains adds a unique twist to the dish.
FAQ
Q: How long should Ropa Vieja be cooked?
A: Ropa Vieja should be cooked until it is tender and well done, about one and a half to two hours.
Q: What is the origin of Ropa Vieja?
A: Ropa Vieja is a traditional Cuban dish that originated in the Canary Islands. It is a stew made with shredded beef, tomatoes, peppers, onions, and spices.
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Fun facts:
Ropa Vieja is a traditional Cuban dish which literally translates to “old clothes”. It is said to have originated from a famous story of a poor man who shredded his only shirt to make a stew for his family.
The dish is so popular that it is even served in the White House. In 2017, former President Barack Obama served the dish to the Prime Minister of Cuba, Raúl Castro, during a state dinner.