Recipe Archives->Mexican->Ropa Vieja 03

Ropa Vieja (Flank Steak)
Serves 10
                                                                                
3 pounds flank steak
1 1/2 cups water
6 whole garlic, peeled
6 whole black peppercorns
salt to taste
8 poblano peppers, fresh
1/2 cup lard, bacon drippings, or vegetable oil
2 garlic clove, peeled and sliced
1 large onion, sliced 1/8" thick
flour tortilla

Cut the flank steak in half 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 and
continue cooking over low heat, turning the meat occasionally, until
it is tender and well done, about one and a half to two hours.

While the meat is simmering roast, peel and seed the peppers.  Slice
each pepper into strips an eighth of an inch wide.  Set aside.  When
the meat is tender, remove the Dutch oven from the heat and let the
meat cool in the broth. When cool enough to handle, remove it from
the broth and place it on a cutting board. Slice the meat across
the grain into stips about two inches across. Using your fingers,
pull the meat into fine shreds. Return it to the broth.

Heat the lard or other fat in a large heavy skillet over medium
heat until it is shimmering. Crush the sliced garlic cloves and add
to the hot fat. Saute for one minute, stirring frequently.  Add the
sliced onions and saute about three minutes.  Add the reserved
pepper strips to the pan and continue sauteing and stirring for
about two minutes.  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.

Printable version: ropa-vieja03.txt.