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Shredded Beef with Onion and Tomatoes

Ropa Vieja
ropa vieja with guacamole and beans.
Deel op Facebook Print Recipe

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.
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Course; Beef
Cuisine; Mexican