Ropa Vieja is one of my favorite items on a local Mexican restaurant menu. I almost always have it in a salad in a tortilla bowl. So of course I had to figure out how to replicate it at home.
I have tortilla bowl molds and make them for lunch salads all the time. Although you don’t need them, use this method here.
Now to up my game with some tasty ropa vieja. Continue reading
This isn’t as colorful as it would be if all the peppers and onions had not been pressure cooked with the meat from the beginning. It’s an InstaPot dish adapted from this bon appetit recipe. I used the rest of a big flat iron steak that I used for the beef and broccoli stir fry a few days ago.
Not that I have any experience with traditional Cuban cooking, but the black beans and the rice are considered to be a requirement for this dish.
I transferred it to the stovetop so I could reduce it, it was a bit thin because I had used a full quart of my canned stewed tomatoes because they were put up with quite a few peppers and onions. The recipe calls for pimento stuffed olives but I didn’t have any on hand. Should have sliced them in half, though.
I gave the ropa a full 60 minutes in the InstaPot, and then another 30 because my flat iron steak wasn’t yet ready to shred.