Ropa Vieja
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium onions 2 lbs flank steak 1 carrot, coarsely chopped 2 celery stalks, coarsely chopped 1 bay leaf 2 Tbs olive oil 2 garlic cloves, minced 2 serrano chiles, minced 1 green bell pepper, chopped 1 red bell pepper, chopped 1 can salsa de fresco 2 tsp salt 1 14 oz can diced tomatoes 2 tsp dried oregano 1- 1/2 tsp cumin 1/2 cup parsley, chopped 3/4 cup cilantro, chopped
Quarter one of the two onions. Put in a 8 quart kettle with meat, carrot, celery and bay leaf. Cover with water by 2-3 inches. Bring to a simmer and cook, uncovered, for 1 1/2 hours. Skim frequently.
When meat is very tender, remove from broth. Place in refrigerator to cool. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil rapidly to reduce by half, about 20 - 30 minutes.
When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
While broth is reducing, coarsely chop the second onion, bell peppers and chiles.
Heat oil in a large skillet. Over medium heat, cook onions, garlic, chiles and green peppers until softened, about 10 minutes. Stir in 1 1/2 cups reduced broth, salt, and salsa de fresco. Cook for 15 - 20 minutes over medium heat. Stir in shredded meat, tomatoes, oregano, parsley, cilantro, and cumin. Cook 10 - 15 minutes more.
Serve with white or mexican/spanish rice or atop tortilla chips.
Servings: 6
Yield: 12 Cups
Number of Servings: 6
Recipe submitted by SparkPeople user KRISTJIN.
When meat is very tender, remove from broth. Place in refrigerator to cool. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil rapidly to reduce by half, about 20 - 30 minutes.
When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
While broth is reducing, coarsely chop the second onion, bell peppers and chiles.
Heat oil in a large skillet. Over medium heat, cook onions, garlic, chiles and green peppers until softened, about 10 minutes. Stir in 1 1/2 cups reduced broth, salt, and salsa de fresco. Cook for 15 - 20 minutes over medium heat. Stir in shredded meat, tomatoes, oregano, parsley, cilantro, and cumin. Cook 10 - 15 minutes more.
Serve with white or mexican/spanish rice or atop tortilla chips.
Servings: 6
Yield: 12 Cups
Number of Servings: 6
Recipe submitted by SparkPeople user KRISTJIN.
Nutritional Info Amount Per Serving
- Calories: 333.9
- Total Fat: 14.1 g
- Cholesterol: 74.8 mg
- Sodium: 1,138.0 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 5.1 g
- Protein: 33.6 g
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