Ropa Viejaropa vieja with guacamole and beans.
Shredded Beef with Onion and Tomatoes
Ropa Viejaropa vieja with guacamole and beans.
Ingredients
Makes 4 servings
- 1 pound lean beef stew meat or flank steak
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 medium white onion finely chopped
- 2 large garlic cloves finely chopped
- 2 serrano chiles minced with seeds
- 2 medium tomatoes peeled and chopped
- 8 corn or flour tortillas
Instructions
- Cut the meat into 1-inch pieces, and put in a medium saucepan with water to barely cover.
- Add ½ teaspoon of the salt.
- Bring to a boil, then reduce the heat, cover the pan, and cook the meat until very tender, about 1 hour.
- Cool the meat in its broth, 25 to 30 minutes.
- When the meat is cool enough to handle, strain off the broth (save the broth for another use), and shred the meat with your fingers.
- Reserve.
- In a medium skillet, heat 1 tablespoon of the oil, and cook the onion and garlic until just beginning to brown, 3 to 4 minutes.
- Add the garlic, serrano chiles, tomatoes, and the remaining ½ teaspoon of salt.
- Cook, stirring frequently, until most of the tomato juices have cooked away, about 5 minutes.
- Add the shredded meat, and cook until completely heated through, about 3 minutes.
Notes & Wine Advice
Serve with tortillas.