Mexican Ropa Vieja
In this Mexican recipe, beef flank steak simmers slowly in a tomato sauce. When you're read to eat, shred the meat and return it to the sauce along with corn and chiles. Serve the whole mixture in warm tortillas.
Ingredients
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2 tablespoons peanut oil
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1 medium-size onion, chopped (about 3/4 cup)
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1 small sweet red pepper, chopped (about 3/4 cup)
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1 small sweet green pepper, chopped (about 3/4 cup)
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5 cloves garlic, chopped
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1 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1 can (14-1/2 ounces) stewed tomatoes
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1/2 cup beef broth
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2 pounds beef flank steak
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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2 cans (4 ounces each) whole green mild chiles, drained and coarsely chopped
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1 package (10 ounces) frozen corn kernels
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1 fresh jalapeno chile, seeded and chopped
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2 tablespoons chopped fresh cilantro
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16 flour tortillas (8-inch), warmed according to package directions
Directions
1.
Heat oil in large flameproof casserole or Dutch oven over medium heat. Add onion, red pepper, green pepper and garlic; cook until onion is translucent and peppers are softened, for about 8 minutes.
2.
Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
3.
Season steak with salt and black pepper. Add steak to pot; cover and bring to simmering. Simmer about 2 hours or until meat is very tender, turning meat occasionally.
4.
Remove meat; let cool briefly. Cut across grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
5.
Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
6.
Add green chiles and corn. Heat to boiling; cook 5 minutes.
7.
Add shredded beef, jalapeno and cilantro. Heat to boiling. Serve with warmed tortillas. Makes 8 servings.
Nutrition information
Calories 499, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 59 mg, Sodium 654 mg, Carbohydrate 52 g, Fiber 3 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet
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