Recipe by Rhiannon Deux
I've seen this a few places around the internet...I think it originally came from a "women's magazine," but I've been unable to locate the original. It was given to me by a Cuban friend, whose Abuela declared "my" Ropa Vieja, "Oh! Just as good as home!" That's what I call success! I like it served with rice and black beans, nopales, cabbage slaw and fried ripe plantains on the side, but it also works very well in tortillas with the regular American taco fixings. The recipe calls for skirt steak, but I've also had great results with flank steak, shoulder steak, tri-tip, chuck...anything lean and tough and cheap. The long low cooking will melt all the collagen and give you moist, tender meat no matter how tough it starts out.
- 2 cubanelle peppers or 2 green peppers, seeded and sliced
- 1 cup onion, sliced
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup tomato paste
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon garlic, minced
- 1 teaspoon ground cumin
- 1 bay leaf
- 1⁄2 teaspoon salt
- 1 1⁄2 lbs skirt steaks
- 1⁄3 cup alcaparrado, coarsely chopped or 1⁄3 cup pimento stuffed olive, plus
- 2 tablespoons chopped capers
- 1⁄3 cup cilantro, chopped
Directions See How It's Made
- Mix the first 8 ingredients right in your Crock Pot. Place the meat in, and turn it so it's coated.
- Cover and cook on low 8-10 hours.
- Discard the bay leaf. Remove the meat to a cutting board and shred with a couple of forks.
- Put the shredded meat back into the Crock Pot and add the alcaparrado or olives and capers. Swish it around in the liquid to mix and serve topped with chopped cilantro.