Mexican Ropa Vieja

Name: Mexican Ropa Vieja
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons peanut oil; 1 medium onion, chopped (about 3/4 cup); 1 small sweet red pepper, chopped (about 3/4 cup); 1 small sweet green pepper, chopped (about 3/4 cup); 5 garlic cloves, chopped; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 (14 1/2 ounce) can stewed tomatoes; 1/2 cup beef broth; 2 lbs beef flank steak; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 (4 ounce) cans mild green chilies, drained and coarsely chopped (look for the whole chiles); 1 (10 ounce) package frozen corn kernels; 1 fresh jalapeno pepper, seeded and chopped; 2 tablespoons chopped fresh cilantro; 16 flour tortillas, warmed according to package directions (8-inch)

Submitted by Alan in SW Florida

"Something from south-of-the-border. Let the meat simmer until it is so tender you can gently pull it apart, then pack it in a tortilla. Spices and mild chiles give it a little heat."

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Ready In:: 2hrs 45mins
Ingredients:: 17
Serves:: 8

ingredients

2 tablespoons peanut oil
1 medium onion, chopped (about 3/4 cup)
1 small sweet red pepper, chopped (about 3/4 cup)
1 small sweet green pepper, chopped (about 3/4 cup)
5 garlic cloves, chopped
1 teaspoon ground cumin
¹⁄₂ teaspoon dried oregano
1 (14 1/2 ounce) can stewed tomatoes
¹⁄₂ cup beef broth
2 lbs beef flank steak
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
2 (4 ounce) cans mild green chilies, drained and coarsely chopped (look for the whole chiles)
1 (10 ounce) package frozen corn kernels
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
16 flour tortillas, warmed according to package directions (8-inch)

directions

Heat oil in a large flameproof casserole or Dutch oven over medium heat. Add onion, red pepper, green pepper and garlic; cook until onion is translucent and peppers are softened, for about 8 minutes.
Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
Season steak with salt and pepper. Add steak to pot; cover and bring to simmering. Simmer about 2 hours or until meat is very tender, turning meat occasionally.
Remove meat; let cool briefly. cut across the grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
Add green chiles and corn. Heat to boiling; cook 5 minutes.
Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.

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Reviews

This turned out really good, though I did have to make some changes. I had only about 1lb 3oz steak, but used the full sauce recipe, substituting chicken broth for beef, because that's what I had. I also left out the corn, because of personal preference, and also left out the mild chilies, because I didn't have any. I added a fairly hot red chili in place of the jalapeno. I did not make other substitutions, and ate the resulting meat on warmed flour tortillas, as recommended. It was delicious! Thank you for sharing this recipe with us.

mianbao
Made this recipe for 15 people and it was a HUGE hit!!! One thing... since I doubled the recipe, it took nearly 40 minutes for Step 5 (boil until thick) to occur. Keep that in mind when you are doubling the recipe.

Nyda13
I enjoy trying new recipes cause you end up finding great recipes like this one. For a change I didn't have to tweek the ingredients to our preference (just increased the beef abit). It had all the things we like and the flavours were great, thanks for sharing.

Mustang Sally 54269

Tweaks

This turned out really good, though I did have to make some changes. I had only about 1lb 3oz steak, but used the full sauce recipe, substituting chicken broth for beef, because that's what I had. I also left out the corn, because of personal preference, and also left out the mild chilies, because I didn't have any. I added a fairly hot red chili in place of the jalapeno. I did not make other substitutions, and ate the resulting meat on warmed flour tortillas, as recommended. It was delicious! Thank you for sharing this recipe with us.

mianbao

RECIPE SUBMITTED BY

Alan in SW Florida

212

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>

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