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Recipe courtesy of Matt Mytro

Ropa Vieja

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    752
    Total Fat
    41
    Saturated Fat
    15
    Carbohydrates
    34
    Dietary Fiber
    10
    Sugar
    13
    Protein
    63
    Cholesterol
    184
    Sodium
    416
  • Total: 4 hr 25 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 4 hr
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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

  1. Brown both sides of skirt steak in a pan over medium-high heat.
  2. Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours.
  3. With spoon, break up meat while cooking. Add more liquid, if necessary.
  4. Add the puree into the liquid during the last 15 to 30 minutes.
  5. Serve hot in bowls.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Categories:

Cuban Recipes Caribbean Steak Beef Main Dish Pureeing Recipes Gluten Free High Fiber

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11 Reviews
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g s.

this is a bit different -- i use a lot less cumin by adding it in the last few minutes. cumin loses a lot of flavor if you cook it for an hour. just a tablespoon in the last 15 minutes will do fine. cumin is really cheap in latin and indian markets. <br /> <br />pickled garlic is easy to make. you heat some vinegar to boiling and add the garlic return to a boil and then remove and let it sit overnight or longer. pickling is very easy -- and you can pickle just about anything at home and its a lot more flavorful. <br /> <br />ancho chiles are usually whole and dried, in latin markets you can find them in bags or in bins where you can buy them by the pound. they are kind of black and wrinkly. i think they are the same as poblanos. i usually use spanish paprika -- pimenton in latin markets. the anchos give it a different depth.

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