Ropa Vieja (Mexican Shredded Beef)
Ingredients
- 3 lb flank steak
- 1 0.5 cup water
- 6 cloves garlic, whole peeled
- 6 whole black peppercorns
- 8 poblano peppers, fresh
- 0.5 cup lard, bacon drippings or vegetable oil
- 2 cloves garlic, peeled and sliced
- 1 large onion, sliced 1/8-inch thick
- 1 tsp salt to taste
- 8 flour tortillas for serving
Instructions
- 1
Cut flank steak in half horizontally to fit in a Dutch oven. Place in the pot and cover with water. Add 6 whole garlic cloves, peppercorns and salt. Simmer over low heat, covered, turning occasionally, until very tender, 1.5–2 hours.
- 2
While meat stews, roast, peel and seed poblano peppers. Slice each into 1/8-inch wide strips lengthwise. Set aside.
- 3
When meat is tender, remove from heat and let cool in its own broth. When cool enough to handle, remove and slice across the grain into 2-inch strips, then shred with your fingers. Return shredded meat to the broth.
- 4
Heat fat in a large heavy skillet over medium heat. Crush sliced garlic and add to the hot fat; sauté 1 minute. Add sliced onions and sauté until softened, about 3 minutes. Add pepper strips and sauté 2 more minutes.
- 5
Transfer the peppers, onion and garlic to the Dutch oven with the shredded meat. Cook uncovered over medium heat, stirring frequently, for 10–15 minutes to blend the flavors.
- 6
Serve hot, rolled in heated flour tortillas.