Ropa Vieja
Ropa Vieja
1 1/2-2 lbs. skirt steak or flank steak (leftover pot roast can be used too if the meat can be pulled apart in strings.)
1 small vidalia onion (sliced)
1 small yellow onion (finely diced)
4 garlic cloves (minced or crushed)
1 green bellpepper
1 red bellpepper
1 seasoning pack of sazon cuban seasoning without annato (by Goya, you can find it at alberstons on the seasoning aisle)
Adobo cuban seasining (shaker can be found at albertsons near the season-all. Season-all can be used in it's place too
1 4oz. can of tomato sauce
white rice cooked
1 can of Goya black beans (optional)
Place the skirt steak in a large stock pot and boil the meat for 15-20 minutes until tender. Take out and cool for a few minutes before tearing the meat off in small strings placing meat in a separate bowl. After meat is separated, sprinkle with a packet of sazon and set aside. (keep about 1 1/2 cups of the stock or water the meat was boiled in)
Prepare your sofrito :
In a skillet, pour about two tablespoons of olive oil and heat. Saute' both diced and sliced onions until they are translucent or clear and then throw in your diced green and red bell pepper. When almost done, throw in the minced garlic. Don't cook the garlic too long or it will scorch. Once all the veggies are cooked, add in the cooked steak, one packet of sazon and 4oz. of tomato sauce, about 1 cup of the stock water and adobo seasoning (add salt to taste if desired) and cook for about 15 -20 minutes until the sauce thickens. Serve over white rice or black beans and rice.
This is a very colorful, festive, and tasty dish. You can also use this mixture to stuff bellpeppers for stuffed bellpeppers.
****if making with black beans, put beans in a sauce pot, add, 1 can of water, two tablespoons of olive oil, 1 packets of sazon, saute'd onions, peppers, and garlic, adobo seasonings, simmer and pour over rice.
