Ropa Vieja Arepa
- Level: Advanced
- Total: 4 hr 45 min
- Active: 2 hr 25 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 642
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 11 g
- Sugar
- 8 g
- Protein
- 35 g
- Cholesterol
- 82 mg
- Sodium
- 1197 mg
- Level: Advanced
- Total: 4 hr 45 min
- Active: 2 hr 25 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 642
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 11 g
- Sugar
- 8 g
- Protein
- 35 g
- Cholesterol
- 82 mg
- Sodium
- 1197 mg
Ingredients
Sofrito:
Black Bean Mash:
Ropa Vieja:
Masa Arepa:
Directions
- For the sofrito: Combine the garlic, bell peppers and onion in the bowl of a stand mixer and mix until fully incorporated. Set aside.
- For the black bean mash: Add around the canola oil to a saucepan and heat up on medium heat. Add 1 cup sofrito and cook for about 2 minutes. Add the tomato sauce, then stir and cook for another 2 minutes. Add the sazón and salt and cook for 2 more minutes. Place the beans from the can in a strainer and rinse with cold water. Add the beans to the sofrito mixture, then add 2 cups water and bring to a simmer. Cover the pan and bring the heat down to low; cook for 25 to 30 minutes. Taste for salt and add more if needed. Place the beans with some of the braising liquid in a blender and blend until a smooth creamy consistency is achieved. The black bean mash should not be runny; it should hold.
- For the ropa vieja: Slice the flank steak horizontally against grain into three or four slices. Sprinkle with salt on each side. Add the canola oil to a stew pot and turn the heat to medium-high. Sear both sides of the flank slices and set aside. Repeat until you sear all the flank slices. (Make sure not to overcrowd the pot when searing the meat.)
- In the same pot, add the peppers and sauté for 3 minutes, then add 1 1/2 cups sofrito and cook, stirring, for another 3 minutes. Add the olives, tomato sauce, sazón, Spanish paprika and cumin and cook, stirring occasionally, for another 5 minutes. Add the flank steak and just enough water to barely cover. Cover the pot and bring to a simmer. Cook at medium-low heat, checking the water level occasionally and adding more if necessary, until the flank can be pulled, about 3 hours. Pull the flank with tongs until it shreds. Add salt to taste.
- For the masa arepa: In a stainless steel bowl, combine the lukewarm water, blended oil and salt. Slowly add the masa while whisking until it all comes together. Knead the masa until the mixture is smooth and homogeneous, then divide the dough into 8 or 10 equal portions. Form small balls and flatten with your hands into a thin disk, about 5 inches in diameter. Add canola oil to a griddle and cook over medium heat for about 5 minutes on each side.
- Place the arepa on a plate, then spread the black bean mash on top of the arepa. Put around 5 ounces (1/3 cup) ropa vieja on top of the black bean mash. Place 4 to 5 slices fried sweet plantains on top and sprinkle with queso fresco. Enjoy!
Cook’s Note
To use dry black beans, place 2 cups of dry beans in a saucepan with water to cover, and simmer at medium-low heat, checking the water level occasionally and adding more as needed, until they are soft, about 1 hour.
