Ropa Vieja Recipe
Ingredients:
6 pcs of garlic (whole); peeled
1-1/2 c of water
3 lbs of steak (flank); halved horizontally
6 pcs of whole peppercorns (black)
Salt (to taste)
8 pcs of fresh peppers (Poblano); peeled & seeded
1/2 c of lard (or bacon fat or vegetable oil)
2 pcs of garlic cloves; peeled, sliced, and crushed
1 pc of onion (large); sliced to 1/8-inch thick
Tortilla (flour)
Instructions:
Place the steak on the (Dutch) oven; cover with water then add 6 whole garlic and peppercorns then season with salt. Cook above gentle heat till simmering. Cover then continue to cook above gentle heat till meat becomes tender and well-done, about 2.5 hrs; turn them occasionally. Slice fresh peppers lengthwise to strips, about 1/8-inch wide then set on the side.
Once meat has cooked through, take out from heat then let it cool. Once cool, take meat out from its broth then slice it, across its grain, to 2-inch strips. Pull them finely to shreds then place them back on its broth.
Heat lard onto a skillet above moderate heat. Add garlic; saute it for a min, while frequently stirring. Add onions then saute till tender, about 3 mins. Add saved strips of pepper; saute them for 2 mins and transfer sauteed mixture on the pot.
Cook mixture of meat above moderate heat for 10-15 mins; stir occasionally. Serve at once with warmed tortillas.
>> Ropa Vieja Recipe