Ingredients for Mexican Ropa Vieja
- Peanut Oil
- 1 large onion, chopped
- Sweet Red Pepper
- Sweet Green Pepper
- Garlic Cloves
- Ground Cumin
- Dried Oregano
- Stewed Tomatoes
- Beef Broth
- Beef Flank Steak
- salt and pepper to taste
- salt and pepper to taste
- Mild Green Chilies
- Frozen Corn Kernels
- Fresh Jalapeno Pepper
- Fresh Cilantro
- Flour Tortillas
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How to Make Mexican Ropa Vieja
- Heat 2 tablespoons of olive oil in a large flameproof casserole or Dutch oven over medium heat.
- Add 1 large onion, chopped, 1 red bell pepper, chopped, 1 green bell pepper, chopped, and 4 cloves garlic, minced.
- Cook until the onion is translucent and peppers are softened, about 8 minutes.
- Stir in 2 teaspoons ground cumin and 1 teaspoon dried oregano.
- Cook for about 1 minute.
- Add 28 ounces (1 can) crushed tomatoes, 2 cups beef broth, and 1 teaspoon salt and 1/2 teaspoon black pepper.
- Season 2 pounds flank steak generously with salt and pepper.
- Add the steak to the pot.
- Cover and bring to a simmer.
- Reduce heat to low and simmer for about 2 hours, or until the meat is very tender, turning occasionally.
- Remove the meat from the pot and let it cool slightly.
- Cut the steak across the grain into 2-inch-thick slices.
- Using two forks, shred the steak into thin pieces.
- Increase heat under the pot with the remaining sauce to a rapid boil.
- Continue to boil, stirring occasionally, until the sauce has thickened, about 10-15 minutes.
- Add 4 ounces (1 can) chopped green chiles and 1 cup frozen corn.
- Bring to a boil.
- Cook for 5 minutes.
- Stir in the shredded beef, 1-2 jalapeños, finely chopped (adjust to your spice preference), and 1/2 cup chopped fresh cilantro.
- Bring to a boil, then serve immediately with warmed tortillas.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
23g
Fat
30g
Carbs
15g
