Best 7 Mexican Ropa Vieja Recipes

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Mexican ropa vieja is a delicious and flavorful dish that is perfect for any occasion. It is made with shredded beef, a flavorful tomato sauce, and a variety of vegetables. This dish is typically served with rice and beans, but it can also be enjoyed on its own. Ropa vieja is a classic Mexican dish that is sure to please everyone at your table. With its tender beef, tangy tomato sauce, and colorful vegetables, this dish is a feast for the senses. Whether you are a seasoned home cook or a beginner in the kitchen, you are sure to find a recipe for ropa vieja that suits your taste and skill level.

Check out the recipes below so you can choose the best recipe for yourself!

ROPA VIEJA



Ropa Vieja image

The way tender flank steak shreds into thin pieces gives this dish the name that translates literally to "old clothes." My abuela would first cook the meat in her stovetop pressure cooker, shred it and then simmer it with the tomato, onion and bell pepper sauce. In my take on this Cuban classic, I like to braise the meat right in the sauce, so all the juices marry together giving it even more depth. Some versions of ropa vieja skip the olives, capers or pimientos, but I love their salty contrast.

Provided by Gabriela Rodiles

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds flank steak
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
1/4 cup vino seco (see Cook's Note) or sherry cooking wine
One 15-ounce can tomato sauce
1 cup beef stock
1 bay leaf
1 lime, juiced
1/4 cup pimiento-stuffed olives, halved crosswise, capers or diced pimientos, or a combination of all three, optional
White rice and Cuban black beans, for serving

Steps:

  • Preheat the oven to 350 degrees.
  • Pat the flank steak completely dry with a paper towel. Cut in half or thirds (across the grain) if needed to fit into your pot in a single layer. Season with 2 teaspoons salt.
  • Heat the olive oil in a medium Dutch oven or a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the steak in a single layer and cook until a deep brown crust develops, 5 to 8 minutes on each side. Remove to a plate and set aside.
  • Add the onions and peppers to the same pot. Season with 1 teaspoon salt and a few cracks black pepper. Cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, cumin and oregano; stir until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it starts to develop color, about 1 minute. Add the vino seco to deglaze and cook, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the tomato sauce, beef stock and bay leaf. Stir to incorporate. Nestle the steak in the sauce, submerging it slightly. Be sure to add any accumulated juices from the plate.
  • Cover and cook in the oven until the meat shreds easily with two forks, about 1 hour 30 minutes.
  • Transfer the pot back to the stovetop. Remove the steak to a cutting board or medium bowl and shred into long thin pieces using two forks. Meanwhile, simmer the sauce over low heat until slightly reduced, about 3 minutes. Return the steak to the pot and stir to combine. Add the lime juice and olives, capers or pimientos, if using.
  • Serve with white rice and black beans.

MEXICAN ROPA VIEJA



Mexican Ropa Vieja image

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.

ROPA VIEJA (MEXICO)



Ropa Vieja (Mexico) image

Tender beef is shredded and browned, then folded into warm tortillas along with crisp veggies and your choice of garnish for an upscale taco night! *Prep time does not include 30 minutes cooling.

Provided by FolkDiva

Categories     Meat

Time 2h15m

Yield 6 tacos, 6 serving(s)

Number Of Ingredients 13

3 lbs beef steaks (flank or other stewing meat)
beef stock
1 carrot, sliced
10 garlic cloves, sliced
2 tablespoons vegetable oil
2 onions, thinly sliced
3 -4 fresh green chilies (such as poblano, seeded and sliced)
salt and pepper
flour tortilla, warmed
tomatoes, diced
fresh cilantro, chopped
green onion, chopped
lime wedge

Steps:

  • Place meat in a large pan and cover with beef stock and water. Add the carrot and half the garlic along with salt and pepper. Cover and bring to a boil, then reduce heat to low. Skim the surface then recover the pan and cook the meat gently for 2 hours, or until very tender (should shred easily with a fork).
  • Remove the pan from the heat and let the meat cool in the liquid. When cool enough to handle, remove from the liquid and shred with your fingers and a fork.
  • Heat the oil in a large, heavy skillet. Add the remaining garlic, the onions, and chilies and cook until tender and onions are soft and translucent. Remove from the skillet and set aside.
  • Add the meat to the skillet and cook over medium-high heat until browned and crisp. Transfer to a serving dish. Top with the onion mixture and surround with the tomatoes, cilantro, green onion and lime wedges. Serve with warmed tortillas. Enjoy!

CUBAN ROPA VIEJA



Cuban Ropa Vieja image

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

Provided by Kate Phillips Masterson

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h15m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Steps:

  • Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
  • Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 9.9 g, Cholesterol 47.6 mg, Fat 15.8 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 5.3 g, Sodium 599.2 mg, Sugar 5.9 g

ROPA VIEJA (CUBAN BEEF)



Ropa Vieja (Cuban Beef) image

This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 11h30m

Yield 8

Number Of Ingredients 24

1 (1 1/2-pound) flank steak
2 teaspoons kosher salt, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 large red onion, sliced
4 cloves garlic, sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
½ cup white wine
1 ½ cups tomato sauce
1 ½ cups chicken broth
2 bay leaves
2 bell peppers, sliced
1 poblano pepper, sliced
½ teaspoon smoked paprika
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1 teaspoon white sugar, or to taste
⅓ cup chopped fresh cilantro

Steps:

  • Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
  • Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
  • Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
  • Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
  • Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
  • Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

Nutrition Facts : Calories 209 calories, Carbohydrate 10.4 g, Cholesterol 27.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 1275 mg, Sugar 5.1 g

ZARELA MARTINEZ'S ROPA VIEJA



Zarela Martinez's Ropa Vieja image

Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it's a testament to the power of a long cook.

Provided by Regina Schrambling

Categories     dinner, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 9

3 pounds flank steak
1 1/2 cups water
8 cloves garlic (6 whole and peeled, 2 sliced and peeled)
6 whole black peppercorns
Salt to taste
8 fresh poblano peppers
1/3 cup lard, bacon drippings or vegetable oil
1 large onion, halved and sliced 1/8-inch thick
Flour tortillas

Steps:

  • Cut the flank steak in half horizontally so it will fit into a large Dutch oven. Place it in the pot and cover it with the water. Add the six whole cloves of garlic, along with the peppercorns and salt as desired. Place over low heat and bring the liquid to a simmer. Cover the Dutch oven and continue cooking over low heat, turning the meat occasionally, until it is tender and well done, about 1 1/2 to 2 hours.
  • While the meat is stewing, heat the broiler. Rinse and dry the peppers. Arrange them in a broiler pan about four inches from the flame. Roast them, turning frequently, until they are evenly blistered and charred on all sides. Transfer to a paper bag, seal it and let the peppers sit until cool enough to handle.
  • Remove the cooled peppers from the bag and slice off the top of each. Scrape out the seeds and slip off the skins with your fingers (wear rubber gloves if your hands are sensitive). Slice each pepper lengthwise into strips an eighth of an inch wide. Set aside.
  • When the meat is tender, remove the Dutch oven from the heat and let the meat cool in its own broth. When it cools enough to handle, remove it from the broth and place it on a cutting board. Slice the meat across the grain into strips about two inches across. Using your fingers, pull the meat into fine shreds. Return it to the cooking broth.
  • Heat the lard or other fat in a large heavy skillet over medium heat until it is rippling. Crush the sliced garlic cloves and add to the hot fat. Saute for one minute, stirring frequently. Add the sliced onion and saute, stirring frequently, until it is somewhat soft, about three minutes. Add the reserved pepper strips to the pan and continue sauteing and stirring for about two minutes.
  • Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently, until the flavors are blended, about 10 to 15 minutes. Serve the meat hot, rolled up in heated flour tortillas.

PORTOBELLO ROPA VIEJA



Portobello Ropa Vieja image

I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons canola oil
1 medium onion, halved and thinly sliced
1 poblano pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 jar (12 ounces) sofrito tomato cooking base
1 cup fire-roasted diced tomatoes
3 tablespoons lime juice, divided
2 tablespoons brown sugar
3/4 teaspoon garlic powder
6 large portobello mushrooms, thinly sliced
1 tablespoon adobo seasoning
Hot cooked rice
Minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add poblano and red peppers; cook and stir until crisp-tender, 3-4 minutes. Transfer to a greased 5- or 6-qt. slow cooker. Stir in sofrito, tomatoes, 2 tablespoons lime juice, brown sugar and garlic powder., Toss mushrooms with adobo seasoning; place on top of pepper mixture. Cook, covered, on low until mushrooms are tender, 5-6 hours. Stir in remaining 1 tablespoon lime juice. Serve warm with rice and cilantro.

Nutrition Facts : Calories 253 calories, Fat 15g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1449mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.

Tips:

  • Choose the right cut of beef. Flank steak or skirt steak are both good choices for ropa vieja, as they are both relatively inexpensive and have a good amount of flavor.
  • Marinate the beef for at least 4 hours, or overnight. This will help to tenderize the meat and infuse it with flavor.
  • Cook the beef over medium-high heat until it is browned on all sides. This will help to seal in the juices and prevent the meat from drying out.
  • Reduce the heat to low and simmer the beef for 1-2 hours, or until it is fall-apart tender.
  • Shred the beef and set it aside.
  • In a large pot, heat some oil and add the onions, bell peppers, and garlic. Cook until the vegetables are softened.
  • Add the shredded beef, tomatoes, tomato sauce, chili powder, cumin, oregano, and salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
  • Serve ropa vieja over rice, beans, or tortillas.

Conclusion:

Ropa vieja is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover beef. With its simple ingredients and easy preparation, ropa vieja is a great choice for busy weeknights.

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