Mexican Ropa Vieja
Dive into the bold and savory flavors of *Mexican Ropa Vieja*, a hearty, slow-cooked dish brimming with tender shredded beef, vibrant bell peppers, and a rich tomato-based sauce infused with aromatic spices like smoked paprika, cumin, and oregano. This Mexican twist on the traditional dish features the tangy kick of apple cider vinegar and the briny pop of green olives, creating a perfectly balanced medley of flavors. Cooked low and slow until the beef flank steak becomes irresistibly fork-tender, this comforting recipe is ideal for family dinners or meal prepping. Serve it with fluffy rice, warm tortillas, or creamy refried beans for an authentic and satisfying meal packed with layers of flavor.
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Recipe Information
Ingredients
- 2 pounds beef flank steak
- 2 tablespoons olive oil
- 1 large, sliced white onion
- 1 large, julienned red bell pepper
- 1 large, julienned green bell pepper
- 4 minced garlic cloves
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 0.5 cup, sliced green olives
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef flank steak with salt and black pepper, then sear it in the pot for 4-5 minutes on each side until browned. Remove and set aside.
In the same pot, heat the remaining tablespoon of olive oil. Add the sliced onion and cook for 3-4 minutes until softened.
Stir in the julienned red and green bell peppers and cook for another 3-4 minutes until the vegetables start to soften.
Add the minced garlic and sauté for 1 minute, until fragrant.
Pour in the crushed tomatoes and beef broth, then stir in the apple cider vinegar, ground cumin, smoked paprika, dried oregano, bay leaves, and a pinch of salt and black pepper.
Return the seared beef to the pot, submerging it in the sauce. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover, and let the beef cook for 2.5 to 3 hours or until it becomes fork-tender. Stir occasionally to ensure it doesn’t stick to the bottom.
Remove the beef from the pot and use two forks to shred it into bite-sized pieces.
Return the shredded beef to the pot and stir to combine. Let it cook for another 10-15 minutes to absorb the flavors.
Stir in the sliced green olives and chopped fresh cilantro just before serving.
Serve hot with rice, warm tortillas, or refried beans on the side.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 41.7 g | ||
| Protein | 264.7 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 5920 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
