Dining and Cooking
Chefs’ Collections

Ropa Vieja

Ingredients

  • 3 pounds flank steak
  • 1 ½ cups water
  • 6 whole cloves garlic, peeled
  • 6 whole black peppercorns
  • Salt to taste
  • 8 fresh poblano peppers (see note)
  • ⅓ cup lard, bacon drippings or vegetable oil
  • 2 cloves garlic, peeled and sliced
  • 1 large onion, halved and sliced 1/8-inch thick
  • Flour tortillas
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      388 calories; 22 grams fat; 9 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 37 grams protein; 123 milligrams cholesterol; 272 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight to 10 servings

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

2 hours 30 minutes

Dining and Cooking