Subj : Ropa Vieja
To   : DAVE DRUM
From : JIM WELLER
Date : Thu Sep 08 2022 22:27:00

-=> Quoting Dave Drum to Ruth Haffly <=-

 DD>       Title: N.Y.T. Ropa Vieja

 RH> Looks good; I'll have to see how iy compares to the recipies for the
 RH> same in my Mexican cook books.

 DD> Errrrrrrmmmmmm Ropa Vieja is a Cuban thing. Mexicans may have adopted
 DD> it, though.

The Cuban version is the most famous but it is made, with minor
variations, all over the former Spanish Empire, including Mexico.
Aura had a Dominican one and I have seen Filipino ones too. What they
all have in common is shredded meat, usually beef, in a tomato
sauce.

Here's a Mexican one from Kathy Pitts with no tomatoes in it:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ropa Veja (Old Clothes)
 Categories: Mexican, Beef, Crockpot, Onion
      Yield: 1 Batch
 
      4 lb Boneless chuck roast
      1 lg White onion, thin sliced
      1    Sweet Bell pepper,
           -thinly sliced *
      1 cn Beef broth (not condensed)
 
  * (I'd personally substitute several roasted Anaheim or Poblano
  peppers, but Bell would be a safer choice for the heat-shy.)
  
  Lay half the onions and peppers in a large heavy stewing pot. Add
  the roast, and cover with the remaining peppers.
  
  Add enough beef broth to come about halfway up the side of the
  roast. Cover, and cook over medium-low heat, turning the roast
  occasionally, until the meat is virtually falling apart (3- 4
  hours). If you have a crock pot, all day (without turning) is
  fine.
  
  Remove the roast from the pot, pull off and discard any remaining
  fat, and using a fork or your fingers, pull the lean meat into
  shreds. Mix in the onions/peppers and enough of the de-fatted
  cooking liquid to form a juicy, but not soupy mixture. Season to
  taste with salt. This will reheat very well, or hold nicely in a
  chafing dish.
  
  Use as a filling for soft or hard tacos.
  
  Kathy in Bryan, TX
 
MMMMM
                  

Cheers

Jim


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