Ropa Vieja Pot Pies With Pepper Jack Biscuits

READY IN: 2hrs 45mins
Recipe by Manami

This is a really a different take on the Cuban dish ropa vieja - a stew of shredded beef. Here we have taken poetic license - added hot chiles, black beans, & Pepper Jack Biscuits, to name a few. I hope I can do this dish, usually made from leftover beef, justice by taking it yet another step! BTW for those of you who don't know, ropa vieja means old clothes. When they used to make it - they put the beef in soup and when they were finished with the soup - they took the beef and with two forks pulled it apart and then made this dish. Loosely based on CuisineAtHome, Issue 71 - October 2008 edition.

Top Review by Iowahorse

Not sure if I care how traditional this is or not, it's just really good.Followed it as written. I mean really good. Thanks for posting.

Ingredients Nutrition


  2. Line a baking sheet with foil.
  3. Saute bacon in a large saucepan or Dutch oven over medium-high heat until crisp, 8 minutes.
  4. Transfer to a paper towel-lined plate and set aside.
  5. Saute onion, bell peppers, chiles and garlic in bacon drippings until beginning to brown, 8 minutes; transfer to a bowl and set aside.
  6. Cut flank steak into thirds and sear until browned, about 5 minutes per side.
  7. Stir in beer, such as lager, broth, and seasonings; bring to a boil, reduce heat to medium-low and simmer covered 45 minutes.
  8. Remove steak from pan, shred with 2 forks, and set aside.
  9. Whisk masa into broth, bring to a boil and simmer to thicken slightly, 10 minutes.
  10. Stir in reserved beef, vegetables, & bacon with remaining ingredients.
  11. Divide filling among six 2-cup ovenprook dishes or ramekins, transfer dishes to prepared baking sheet and top with biscuit topping.
  13. Preheat oven to 400ºF.
  14. Whisk flour, masa, baking powder, baking soda and salt together in a bowl until combined.
  15. Cut in butter until pea-sized using a pastry blender(or two knives), then stir in cheese and scallions.
  16. Blend milk and sour cream in a sma;; bowl, then stir into flour mixture just untilcombined.
  17. Top each pot pie with 3 golf ball-sized scoops of biscuit topping.
  18. Bake until biscuits are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.
  19. Let stand 10 minutes before serving to set up.

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