Subj : Re: Ropa Vieja
To   : JIM WELLER
From : Dave Drum
Date : Sat Sep 10 2022 05:57:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 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.

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

As I told Married Ruth none of my many local Mexican venues seem to have
it on their menus. And darned few of them offer park dishes at all. 

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

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Ropa Veja (Old Clothes)
 JW>  Categories: Mexican, Beef, Crockpot, Onion
 JW>       Yield: 1 Batch

I have that one in stock.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Walter's Cochinita Pibil
 Categories: Pork, Vegetables, Herbs, Chilies, Citrus
      Yield: 4 servings
 
MMMMM-----------------------PORK & RECADO----------------------------
      4 lb (2 kg) bone-in pork
           - shoulder
      2    Sprigs oregano; rough
           - chopped
      1 tb Anatto seed; ground
      1    Habanero chile; seeded,
           - chopped
      3 cl Garlic; minced
      3    Whole cloves; ground
      1 tb Coriander seeds
      1 tb Peppercorns
      1 ts Cinnamon
      1 ts Salt
           Juice of 8 limes, bitter
           - oranges or white wine
           - vinegar
      8    Pre-soaked banana leaves
      4    Sections of baguette or
           - tortillas

MMMMM----------------------RED ONION SALSA---------------------------
      1 lg Red onion; diced
      2 tb (30 mL) olive oil
           Juice of 1 Seville orange or
           - 2 limes
      1 bn Cilantro leaves; fine
           - chopped
           Salt & pepper

MMMMM-----------------XNI-PEC SALSA (DOG'S NOSE----------------------
      4 lg Tomatoes; seeded, diced
      1 lg Onion; diced
      1    Habanero chile; seeded,
           - diced
      1 bn Cilantro leaves
           Juice and zests of 3 limes
           - or 2 Seville oranges
           Salt & pepper
 
  PORK & RECADO: Set oven @ 160ºC/325ºF.
  
  For the Recado, using a food processor, reduce all the
  ingredients except the lime or orange juice,
  baguette/tortillas and pork to form a paste. Add the
  juice and pulse until combined.
  
  Rub the meat with the Recado. Lay half of the pre-soaked
  banana leaves in a roasting pan. Put the pork shoulder
  on the banana leaves and cover with the remaining
  leaves. Pour the remaining Recado on top. Cover with lid
  or aluminium foil and bake in the oven for about 6 hours
  or until the meat falls off the bone.
  
  RED ONION SALSA: Meanwhile, for the mild salsa, mix all
  the ingredients together. Keep in the refrigerator until
  ready to serve.
  
  XNI-PEC SALSA (DOG'S NOSE): For the spicy salsa (dog's
  nose), mix all the ingredients together. Keep in the
  refrigerator until ready to serve.
  
  Serve meal with baguette sections or tortillas, add a
  ladle of the sauce and garnish with salsa.
  
  RECIPE FROM: http://www.foodnetwork.ca
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Hey, it's bread with stuff on it, so it's a sandwich.
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