Ropa Vieja (“Old Clothes”)
This is a version of the dish many consider to be the national dish of Cuba. It would be very common to find ropa vieja on the menu at a paladar.
Ingredients
- 1 can(s) 15 ounces fire-roasted diced tomatoes
- 1 tablespoon(s) vinegar
- 1 finely diced chipotle pepper(s) in adobo sauce
- 2 tablespoons adobo sauce
- 3 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons ground cumin
- 1 teaspoon(s) salt
- 1 teaspoon(s) freshly ground pepper
- 1 1/2 pounds flank steak, cut into chunks
- 2 red bell peppers, seeded and sliced
- 2 green bell peppers, seeded and sliced
- 1 onion(s), sliced
- 4 tablespoons chopped pimiento-stuffed olives
Instructions
- In a slow cooker or Dutch oven, combine the tomatoes, vinegar, diced chipotle, adobo sauce, garlic, bay leaf, cumin, salt and pepper. Stir to combine.
- Add the flank steak, bell peppers and onions and cook on low, or over low heat, for 4 to 6 hours.
- Once cooked, shred the meat with two forks, sprinkle with the olives and serve with rice.