Ropa Vieja (Mexico)

14 ingredients
4 steps

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. 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. 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. 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. 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!

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