Ingredients with Measurements:
- 1 lb flank steak
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup beef broth
- 1 tbsp olive oil
- 8-10 small corn tortillas
- Optional toppings: chopped cilantro, diced avocado, crumbled queso fresco, lime wedges
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the flank steak, onion, green bell pepper, garlic, diced tomatoes, tomato paste, cumin, oregano, smoked paprika, salt, black pepper, beef broth, and olive oil.
2. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and easily shreds with a fork.
3. Remove the meat from the slow cooker and shred it with two forks.
4. Return the shredded meat to the slow cooker and stir to combine with the sauce.
5. Warm the tortillas in a dry skillet or in the microwave.
6. To assemble the tacos, place a spoonful of the Ropa Vieja on each tortilla and top with desired toppings.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 4-8 hours
Temperature:
Low or high setting on slow cooker
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 18g
Protein: 14g
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or chuck roast.
- Green bell pepper can be substituted with red or yellow bell pepper.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Make Ropa Vieja burrito bowls by serving the shredded meat and sauce over rice or quinoa.
- Use the Ropa Vieja as a filling for empanadas or quesadillas.
- Add a can of drained black beans to the slow cooker for extra protein and fiber.
Tips and tricks:
- For extra flavor, sear the flank steak in a hot skillet before adding it to the slow cooker.
- If the sauce is too thin, remove the lid from the slow cooker and cook on high for an additional 30 minutes to thicken it up.
- Leftover Ropa Vieja can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftover Ropa Vieja can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat, microwave the Ropa Vieja until heated through or warm it up in a skillet over medium heat.
Presentation ideas:
Serve the Ropa Vieja tacos on a platter with a variety of toppings for guests to choose from.
Garnishes:
Chopped cilantro, diced avocado, crumbled queso fresco, lime wedges
Pairings:
Serve the Ropa Vieja tacos with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice, black beans, refried beans, guacamole, salsa, chips and dip
Troubleshooting advice:
If the meat is tough, it may need to cook for a longer period of time. Check it after 4 hours on high or 8 hours on low and continue cooking until it is tender and easily shreds with a fork.
Food safety advice:
Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ropa Vieja is a traditional Cuban dish that translates to "old clothes" in Spanish. Legend has it that a poor man was so desperate for food that he boiled his old clothes, and the resulting dish was surprisingly delicious. The dish is now made with shredded beef or pork in a tomato-based sauce with onions, peppers, and spices.
Flavor profiles:
The Ropa Vieja has a rich and savory flavor with hints of smokiness from the paprika and cumin.
Serving suggestions:
Serve the Ropa Vieja tacos with a side of Mexican rice and a cold beer for a delicious and satisfying meal.
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Region: Mexican