International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Scalloped Corn






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > ropa vieja
X-Exported-From: MasterCook Mac * Exported from MasterCook Mac * Ropa Vieja Recipe By : NY Times1988/tpogue@idsonline.com Serving Size : 10 Preparation Time :0:00 Categories : Beef Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds flank steak 1 1/2 cups water 6 whole garlic -- peeled 6 whole black peppercorns salt to taste 8 poblano peppers -- fresh 1/2 cup lard, bacon drippings, or veg.oil 2 garlic clove -- peeled and sliced 1 large onion -- sliced 1/8" thick flour tortilla 1. Cut the flank steak in half horizontally so it will fit into a large Dutch oven. Place it in the pot and cover it with the water. Add the six whole cloves of garlic, along with the peppercorns and salt as desired. Place over low heat and bring the liqu id to a simmer. Cover and continue cooking over low heat, turning the meat occasionally, until it is tender and well done, about one and a half to two hours. 2. While the meat is stewing roast, peel and seed the peppers and slice each pepper lenghjwise into strips an eighth of an inch wide. Set aside. 3. When the meat is tender, remove the Dutch oven from the heat and let the meat cool in its own broth. When it coolds enough to handle, remove it from the broth and place it on a cutting board. Slice the meat across the grain into stips about two inches across. Using your fingers, pull the meat into fine shreds. Return it to the broth. 4. Heat the lard or other fat in a large heavy skillet over medium heat until it is rippling. Crush the sliced garlic cloves and add to the hot fat. Saute for one minute, stirring frequently. Add the sliced onions and saute until it's somewhat soft, about three minutes. Add the reserved pepper strips to the pan and continue sauteing and stirring for about two minutes. 5 Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently until the flavors are blended about 10 to 15 minutes. Serve the meat hot, rolled up in heated flour tortillas. - - - - - - - - - - - - - - - - - - Per serving: 271 Calories; 14g Fat (48% calories from fat); 28g Protein; 7g Carbohydrate; 69mg Cholesterol; 155mg Sodium

Ropa Vieja


SUBMITTED BY
list all recipes for MEAT (1007)
list all Mexican recipes (119)
list all recipes by TPOGUE (32)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: vieja
ethnicity: mexican
recipes for meat
recipes by tpogue
Email Address:
(posted November 2, 1997)

X-Exported-From: MasterCook Mac

* Exported from MasterCook Mac *

Ropa Vieja

Recipe By : NY Times1988/tpogue@idsonline.com
Serving Size : 10 Preparation Time :0:00
Categories :
Beef Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds
flank steak
1 1/2 cups water
6 whole
garlic -- peeled
6 whole black peppercorns
salt to taste
8 poblano peppers -- fresh
1/2 cup
lard, bacon drippings, or veg.oil
2
garlic clove -- peeled and sliced
1 large
onion -- sliced 1/8" thick
flour tortilla

1. Cut the
flank steak in half horizontally so it will fit into a large Dutch oven. Place it in the pot and cover it with the water. Add the six whole cloves of garlic, along with the peppercorns and salt as desired. Place over low heat and bring the liqu
id to a
simmer. Cover and continue cooking over low heat, turning the meat occasionally, until it is tender and well done, about one and a half to two hours.

2. While the meat is stewing
roast, peel and seed the peppers and slice each pepper lenghjwise into strips an eighth of an inch wide. Set aside.

3. When the meat is tender, remove the
Dutch oven from the heat and let the meat cool in its own broth. When it coolds enough to handle, remove it from the broth and place it on a cutting board. Slice the meat across the grain into stips about two inches
across. Using your fingers, pull the meat into fine shreds. Return it to the
broth.

4. Heat the
lard or other fat in a large heavy skillet over medium heat until it is rippling.
Crush the sliced garlic cloves and add to the hot fat. Saute for one minute, stirring frequently. Add the sliced onions and saute until it's somewhat soft, about
three minutes. Add the reserved pepper strips to the
pan and continue sauteing and stirring for about two minutes.

5 Using a slotted spoon, transfer the peppers,
onion and garlic to the Dutch oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently until the flavors are blended about 10 to 15 minutes. Serve the meat hot, rolled up in heated flour
tortillas.

- - - - - - - - - - - - - - - - - -

Per serving: 271 Calories; 14g
Fat (48% calories from fat); 28g Protein; 7g Carbohydrate; 69mg Cholesterol; 155mg Sodium





Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.