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Shredded Beef with Onion and Tomatoes |
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Serves: 4
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(Ropa Vieja)
Category: Beef
Ropa vieja meaning "old clothes", is the whimsical name for a very common Mexican dish. Sometimes ropa vieja is made from left-over cooked meats and other times from boiled beef that is shredded after cooking then mixed with fried onion and tomatoes. There are many versions of this well-seasoned shredded meat dish that is commonly used as a filling for tortillas to make tacos and burritos. Accompany the ropa vieja with guacamole and beans.
1 pound lean beef stew meat or flank steak
1 teaspoon salt
3 tablespoons vegetable oil
1 medium white onion, finely chopped
2 cloves garlic, finely chopped
2 serrano chiles, minced with seeds
2 medium tomatoes, peeled and chopped
8 (6- to 7-inch) corn tortillas (or flour tortillas)
1. Cut the meat into 1-inch pieces, and put in a medium saucepan with water to barely cover. Add 1/2 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.
2. 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.
3. 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 1/2 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. Serve with tortillas.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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