Ropa Viejo

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 1/2 lbs beef flank steaks
• beef stock
• 1 carrot, sliced
• 10 garlic cloves, sliced
• 2 tablespoons vegetable oil
• 2 onions, thinly sliced
• 3 anaheim chilies or 3 poblano chiles, deseeded and sliced
• warmed flour tortilla, to serve
• 3 ripe tomatoes, diced
• 8 radishes, diced
• 3 tablespoons fresh cilantro
• 4 scallions, chopped
• 1 -2 lime, cut in wedges

Recipe

• 1 put the meat in a large pan and cover with a mixture of stock and water. add the carrot and half the garlic with salt and pepper to taste. cover and bring to a boil, reduce heat. skim the fat then cover and cook the meat gently for about 2 hours until very tender.
• 2 remove pan from heat and let meat cool in its liquid. when cool enough to handle, remove and shred using your fingers and a fork.
• 3 heat the oil in a large skillet, add the remaining garlic, onions, and chilies and fry until lightly colored. remove from the pan and set aside.
• 4 add the meat to the pan and cook over a medium-high heat until browned and crisp. transfer to a serving dish. top with the onion mixture and surround with the tomatoes, radishes, cilantro, scallions, and lime wedges. serve with warmed tortillas.