Mexican recipes

Ropa Vieja Recipes

Ropa Vieja

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 liquid to a simmer. Cover and continue

cooking over low heat, turning the meat occasionally, until it is tenderand

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 lengthwise 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.