Best Slow Cooker Ropa Vieja Tostadas Recipes

SLOW-COOKED ROPA VIEJA

Slow-Cooked Ropa Vieja image

I traveled to Cuba a few years ago and had some of the best food imaginable. This dish stuck out, and when I returned home, I began to experiment with making ropa vieja in the slow cooker. I hope you enjoy the flavors of Cuba as much as I do. -Joshua Boyer, Traverse City, Michigan

Provided by Taste of Home

Categories Dinner

Time 8h35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 beef flank steak (2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups beef broth
1/2 cup dry vermouth
1/2 cup dry red wine or additional beef broth
1 can (6 ounces) tomato paste
1 large onion, thinly sliced
1 large carrot, sliced
1 small sweet red pepper, thinly sliced
1 Cubanelle or mild banana pepper, thinly sliced
3 springs fresh oregano
Hot cooked rice
Optional: Additional fresh oregano, lime wedges and sliced green olives with pimientos

Steps:

Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat., Top with onion, carrot, red pepper, Cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.

Nutrition Facts : Calories 278 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 611mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

ROPA VIEJA IN A SLOW COOKER

Ropa Vieja in a Slow Cooker image

This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!

Provided by NC baking girl

Categories 100+ Everyday Cooking Recipes

Time 7h45m

Yield 6

Number Of Ingredients 11

Ingredients

1 (2 pound) beef chuck pot roast
3 cloves garlic
2 red bell peppers, cut into large wedges
2 green bell peppers, cut into large wedges
1 yellow onion, cut into wedges
1 sweet onion, cut into wedges
½ (6 ounce) can tomato paste, or to taste
¼ cup red wine vinegar
⅛ teaspoon garlic powder, or to taste
⅛ teaspoon seasoned salt, or to taste
salt and ground black pepper to taste

Steps:

Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper.
Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
Cook on Low until the meat and vegetables are very tender, about 30 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 14.1 g, Cholesterol 68.8 mg, Fat 17.3 g, Fiber 3.2 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 178.9 mg, Sugar 7 g

SLOW COOKER ROPA VIEJA

Slow Cooker Ropa Vieja image

For anyone following a low-carb or grain-free diet, this pairs well with lime-cilantro cauliflower 'rice.'

Provided by abussone

Categories World Cuisine Recipes Latin American Caribbean

Time 10h30m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon avocado oil
2 pounds beef sirloin tip roast
1 (28 ounce) can fire-roasted diced tomatoes, drained
1 cup beef broth
2 onions, sliced
3 bell peppers, seeded and sliced into strips
1 (6 ounce) can tomato paste
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
Cook on Low for 1 hour more.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 20.3 g, Cholesterol 65.3 mg, Fat 13.7 g, Fiber 4 g, Protein 30.2 g, SaturatedFat 4.1 g, Sodium 1153.3 mg, Sugar 9.7 g

SLOW-COOKER ROPA VIEJA TOSTADAS

Slow-Cooker Ropa Vieja Tostadas image

We paired ropa vieja with tostadas for a Mexican twist on the Cuban stew. Let your slow cooker do the work.

Provided by Yvette Marquez

Categories Entree

Time 6h

Yield 6

Number Of Ingredients 17

Ingredients

1 1/2 lb beef skirt steak
1 bay leaf
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chopped red onion
1 cup chopped green bell pepper
3 cloves garlic
1/2 cup green olives, sliced
1 tablespoon capers
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 package (4.5 oz) Old El Paso™ tostada shells (12 shells)
3 ripe avocados, pitted, peeled, sliced
2 cups crumbled queso fresco cheese (8 oz)

Steps:

Spray 6-quart slow cooker. Place Ropa Vieja ingredients in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until beef is tender.
Discard bay leaf. Remove beef from slow cooker; pull into shreds with 2 forks. Return beef to slow cooker; stir to combine with liquid.
To assemble, place each tostada shell on serving plate; spoon ropa vieja on shell. Top with avocado and cheese.

Nutrition Facts : ServingSize 1 Serving