Ropa Vieja (Mexico)

Recipe by FolkDiva
READY IN: 2hrs 15mins
YIELD: 6 tacos




  • 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).
  • 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.
  • 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.
  • 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!