Ropa Vieja (Mexico)

Tender beef is shredded and browned, then folded into warm tortillas along with crisp veggies and your choice of garnish for an upscale taco night! *Prep time does not include 30 minutes cooling.

• Ready In: 2 hrs 15 mins
• Serves: 6
• Yields: 6 tacos

Ingredients

• 3  lbs beef steaks (flank or other stewing meat)
•  beef stock
• 1  carrot, sliced
• 10  garlic cloves, sliced
• 2  tablespoons  vegetable oil
• 2  onions, thinly sliced
• 3 -4  fresh green chilies (such as poblano, seeded and sliced)
•  salt and pepper

• To serve

•  flour tortilla, warmed
•  tomatoes, diced
•  fresh cilantro, chopped
•  green onion, chopped
•  lime wedge

Directions

1. Place meat in a large pan and cover with beef stock and water. Add the carrot and half the garlic along with salt and pepper. Cover and bring to a boil, then reduce heat to low. Skim the surface then recover the pan and cook the meat gently for 2 hours, or until very tender (should shred easily with a fork).
2. Remove the pan from the heat and let the meat cool in the liquid. When cool enough to handle, remove from the liquid and shred with your fingers and a fork.
3. Heat the oil in a large, heavy skillet. Add the remaining garlic, the onions, and chilies and cook until tender and onions are soft and translucent. Remove from the skillet and set aside.
4. Add the meat to the skillet and cook over medium-high heat until browned and crisp. Transfer to a serving dish. Top with the onion mixture and surround with the tomatoes, cilantro, green onion and lime wedges. Serve with warmed tortillas. Enjoy!