MEXICAN ROPA VIEJA

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Something from south-of-the-border. Let the meat simmer until it is so tender you can gently pull it apart, then pack it in a tortilla. Spices and mild chiles give it a little heat.

Provided by Alan in SW Florida

Categories     Stew

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons peanut oil
1 medium onion, chopped (about 3/4 cup)
1 small sweet red pepper, chopped (about 3/4 cup)
1 small sweet green pepper, chopped (about 3/4 cup)
5 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup beef broth
2 lbs beef flank steak
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4 ounce) cans mild green chilies, drained and coarsely chopped (look for the whole chiles)
1 (10 ounce) package frozen corn kernels
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
16 flour tortillas, warmed according to package directions (8-inch)

Steps:

  • Heat oil in a 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.
  • Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
  • Season steak with salt and pepper. Add steak to pot; cover and bring to simmering. Simmer about 2 hours or until meat is very tender, turning meat occasionally.
  • Remove meat; let cool briefly. cut across the grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
  • Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
  • Add green chiles and corn. Heat to boiling; cook 5 minutes.
  • Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.

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