Mexican Ropa Vieja

READY IN: 2hrs 45mins
Recipe by Alan in SW Florida

Something from south-of-the-border. Let the meat simmer until it is so tender you can gently pull it apart, then pack it in a tortilla. Spices and mild chiles give it a little heat.

Top Review by mianbao

This turned out really good, though I did have to make some changes. I had only about 1lb 3oz steak, but used the full sauce recipe, substituting chicken broth for beef, because that's what I had. I also left out the corn, because of personal preference, and also left out the mild chilies, because I didn't have any. I added a fairly hot red chili in place of the jalapeno. I did not make other substitutions, and ate the resulting meat on warmed flour tortillas, as recommended. It was delicious! Thank you for sharing this recipe with us.

Ingredients Nutrition

Directions

  1. Heat oil in a large flameproof casserole or Dutch oven over medium heat. Add onion, red pepper, green pepper and garlic; cook until onion is translucent and peppers are softened, for about 8 minutes.
  2. Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
  3. Season steak with salt and pepper. Add steak to pot; cover and bring to simmering. Simmer about 2 hours or until meat is very tender, turning meat occasionally.
  4. Remove meat; let cool briefly. cut across the grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
  5. Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
  6. Add green chiles and corn. Heat to boiling; cook 5 minutes.
  7. Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.

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