Mexico Ropa Vieja
Because this dish is often made using leftovers, the name literally means "old clothes." Leftover shredded beef and vegetables are cooked in a tomato-based stew. This comfort food is popular in many Spanish-speaking countries. In the Caribbean, ropa vieja is usually paired with white rice, beans, and plantains. In Mexico, ropa vieja is commonly served with rice and corn tortillas.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
4 hours
Total Time
4 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Meat:- 1½ lb (68 g) skirt steak, flank steak, or rump roast, cut into large cubes
- ⅓ medium white onion
- 4 large garlic cloves
- 1 bay leaf
- Water, for cooking
- 3 large tomatoes
- 2 garlic cloves
- 2 Tbsp (30 ml) vegetable oil
- ¾ white onion, sliced
- 2 medium potatoes, cut into bite-size cubes
- 1 bay leaf
- 1 tsp (5 ml) dried Mexican oregano
- ⅓ tsp (1.75 ml) freshly ground cumin
- 2 pickled jalapeño peppers, sliced
- 1 Tbsp (15 ml) jalapeño pepper vinegar
- Salt, to taste
- Black pepper, to taste
Directions
- In a large stockpot, boil the cubed meat with onion, garlic, and bay leaf, all covered with water, over high heat. When the water is boiling, reduce heat and simmer for 2–3 hours, covered.
- When the meat is tender, remove from the pot and let it cool. Reserve the broth.
- When it is cool enough to handle, shred the meat and set aside.
- In a saucepan, bring the tomatoes and garlic cloves to a boil over high heat. Reduce heat to medium-low and cover. Cook for 15 minutes total. Then remove from heat and let the tomatoes cool.
- In a large skillet, heat oil over medium-high heat. When the oil is hot, cook the onion for one minute. Add the potatoes and cook for 5 minutes.
- Peel the tomatoes and combine in a blender with the garlic. Blend to a smooth sauce. Add this tomato sauce, the bay leaf, and 1 cup (240 ml) of the reserved beef broth to the onion and potatoes.
- Stir and cook for 5 more minutes. Then reduce heat, add the shredded meat, and cook for 10 more minutes.
- Add the oregano, cumin, jalapeño, vinegar, salt, and pepper.
- When the potatoes are cooked, serve with rice and corn tortillas.
Notes
As this dish can often be a solution for leftovers, the variations depend on what kind of meat is in the refrigerator. Depending on the country and personal preference, additional seasonings and spices may be added or the amount of cumin and jalapeños can be altered.
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