Recipe courtesy of Matt Mytro
Ropa Vieja
- Level: Easy
- Total: 4 hr 25 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 4 hr
- Yield: 4 servings
Ingredients
2 1/2 pounds skirt steak
1/8 cup pickled garlic
1 small Spanish onion, sliced
1 cup cold water
1 (24-ounce) canned, whole peeled tomatoes
1-ounce brown sugar
2 tablespoons lime juice
1/2 cup red wine
1/2 cup ground cumin
3 ounces dried ancho chili puree
Directions
- Brown both sides of skirt steak in a pan over medium-high heat.
- Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours.
- With spoon, break up meat while cooking. Add more liquid, if necessary.
- Add the puree into the liquid during the last 15 to 30 minutes.
- Serve hot in bowls.
