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Jun 15, 2011

Cuban Ropa Vieja


Cuban Ropa Vieja

So I got Eva Longoria's new cookbook, Eva's Kitchen, and let me tell you that it is amazing! I rarely buy cookbooks, but this one is a must! I am so excited to make a lot more Mexican dishes now. Here is my first one & it is sooooo good! This recipe will make your entire house smell so amazing, just like a Mexican kitchen!

Ropa Vieja translates to old clothes, which is what this shredded meat brings to mind. This is a simple recipe that you just throw in the crock pot!  You can also halve the recipe like I did, because the original recipe makes enough to feed 8-10 people. Serve with some flour tortillas & you could do rice, pinto or black beans on the side!

You will need:
2 1/2 pounds beef flank steak
6 Tbsp ground cumin
4 Tbsp EVOO 
2 cups beef broth
(2) 8-ounce can's tomato sauce
(2) 6-ounce can's tomato paste
2 Tbsp distilled vinegar
8 garlic cloves, minced
1 1/2 tsp kosher salt
1 large yellow or white onion, chopped
1 green bell pepper, cored, seeded & sliced into 1/2 inch strips
1 red bell pepper, cored, seeded & sliced into 1/2 inch strips
1 bunch cilantro, leaves chopped

To make:
Rub the steak with 3 Tbsp cumin on both sides. In a large skillet, heat 2 Tbsp EVOO over med-high heat. Add steak & cook until browned on both sides, about 5 minutes per side. Transfer to Crock Pot.

In large mixing bowl, mix together the broth, tomato sauce, paste, vinegar, garlic, salt, & remaining 3 Tbsp cumin. Then add the remaining 2 Tbsp EVOO. Stir well. Then add onion, bell peppers, & cilantro. Stir again & pour mixture over steak in crock pot.

Cook on high 4 hours or low up to 10 hours. The meat is ready when it falls apart when pierced with a fork. Use 2 forks to shred the meat. Let it sit for 15 minutes. Then serve inside flour tortillas, use some white rice to soak up the yummy juices, serve with a side or refried or black beans!
Enjoy! 


7 comments:

  1. This is the best recipe for ropa vieja... over time I have added a little oregano and it just added that much more flavor. Thank you for posting this recipe.

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  2. Ropa vieja, is a CUBAN dish not a Mexican dish!

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  5. It actually comes from many Latin cultures. Each has its own spin. The Ropa Vieja we had in Cuba never had Olives, but I believe the Venezuelan version does. None are wrong, just different. Like BBQ in the US!

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  6. Great post on "Cuban Ropa Vieja". As a professional chef i have to appreciate your work. Keep Posting useful posts like this. Keep in touch with my websites- patisserie training | chocolate course dubai

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  7. I made this today and I’ve had my share of Cuban ropa vieja and this was definitely not it for me.... very disappointing it calls for too much cumin for me and does not have the same melt in your mouth flavor that other ropa viejas have

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