Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba,Panama, Puerto Rico, and the Dominican Republic. It is a shredded flank steak in a tomato sauce base.
For those of you that are lucky enough to live in or near by an area that has some sort of influence from any one of these nations you already know what kind of deep flavors come from Ropa Vieja. But if your unaware of the amazing food that comes from each and every single one of these spots, let us introduce you to a slow cooked favorite of ours that melts in your mouth with each bite. This is to be enjoyed with cold beer, rum & Coke, mint mojitos & Tequila shots.
Ingredients:
1 ½ cups reduced-sodium chicken broth
¼ cup sherry vinegar
2 stalks celery (peeled & thinly sliced)
1 large onion (medium dice)
1 large red bell pepper (seeded & chopped)
3 cloves garlic (minced)
1 TBS ground cumin
1 tsp Kosher salt
½ tsp freshly ground pepper
3 lbs flank steak (trimmed of fat, each steak cut into thirds)
½ cup packed fresh cilantro leaves (chopped)
½ cup chopped pickled jalapenos
10 corn tortillas (heated)
Directions:
Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker.
Add beef, submerging it by tucking the vegetables under, over and between the pieces.
Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
Transfer the meat to a cutting board; let stand for 10 minutes.
Shred the meat with 2 forks and return it to the slow cooker.
Stir in cilantro.
Garnish with jalapeno and serve warm tortillas on the side.
Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
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