Ropa Vieja Mexico
Experience the bold, smoky flavors of Ropa Vieja Mexico, a hearty Mexican twist on the classic shredded beef dish. Made with tender, slow-simmered beef flank or brisket, this recipe is infused with the deep richness of chipotle peppers in adobo sauce, vibrant bell peppers, and a medley of spices like cumin, paprika, and Mexican oregano. The dish is finished with tangy green olives and fresh cilantro, creating a perfect balance of zesty and savory notes. Ideal for a crowd-pleasing dinner or cozy family meal, Ropa Vieja Mexico can be served over fluffy white rice or wrapped in warm corn tortillas for an authentic touch. With its melt-in-your-mouth beef and layers of complex flavors, this dish is the ultimate comfort food that brings the spirit of Mexican cuisine to your table.
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Recipe Information
Ingredients
- 2 pounds Beef flank or brisket
- 1 large White onion
- 5 whole Garlic cloves
- 2 whole Bay leaves
- 4 cups Beef broth
- 3 tablespoons Olive oil
- 1 large Green bell pepper
- 1 large Red bell pepper
- 4 medium Tomatoes, diced
- 2 whole Chipotle peppers in adobo sauce
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Green olives, sliced
- 0.25 cup Fresh cilantro, chopped
- 8 whole Corn tortillas (optional, for serving)
- 2 cups Cooked white rice (optional, for serving)
Instructions
Place the beef flank or brisket in a large pot. Add the white onion (cut into quarters), garlic cloves, bay leaves, and beef broth. Bring to a boil, then reduce to low heat, cover, and simmer for 2 hours, or until the beef is tender and shreds easily.
Once cooked, remove the beef from the pot and let it cool slightly. Shred the beef using two forks and set it aside. Strain and reserve 1 cup of the cooking liquid for later.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the green and red bell peppers, sliced into strips, and cook until softened, about 5 minutes.
Add the diced tomatoes, chipotle peppers in adobo sauce, ground cumin, paprika, Mexican oregano, salt, and black pepper. Stir well and cook for 5 minutes until the tomatoes begin to break down.
Add the shredded beef to the skillet along with the reserved cooking liquid. Stir to combine and let simmer for 20-25 minutes, allowing the flavors to meld together.
Stir in the sliced green olives and cook for an additional 5 minutes.
Garnish the ropa vieja with fresh cilantro before serving. Serve with warm corn tortillas or over a bed of cooked white rice for a complete meal.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1072 mg | 23% | |
*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.
