Recipes from Mexico :: Mexican Main Dishes Meat
This is sometimes called Ropa Vieja or "Old Clothes," because of its appearance.
1 (1 3/4) pound beef flank steak, cut into thirds
1 med. onion, coarsely chopped
1 med. carrot, coarsely chopped
1 bay leaf
2 tsp. salt, divided
5 c. water
4 tsp. olive oil
1 large onion, sliced
1 red bell pepper, cut into 1/2-in. strips
1 yellow bell pepper, cut into 1/2-in. strips
1 green bell pepper, cut into 1/2-in. strips
3 garlic cloves, crushed
3 serrano or jalapeño chiles, seeded and minced
1/4 tsp. ground cinnamon
1 (16 ounce) can tomatoes
Capers (for garnish)
Put steak, med. onion, carrot, bay leaf, 1 tsp. of the salt and the water in a Dutch oven. Heat to boil, then simmer for 2 1/2 to 3 hours. Turn off heat and let stand 1/2 an hour or cover and leave in the refrigerator overnight.
Heat olive oil in a skillet. Add large onion, bell peppers and remaining 1 tsp. salt and sauté until the vegetables are tender. Stir in the garlic, chiles and cinnamon and cook for 30 seconds. Stir in the tomatoes and cook for 5 mins.
Remove the beef to a bowl. Strain broth, reserving 2 c.. Shred beef into fine strips. Stir reserved broth and shredded meat into the pepper mixture and simmer, uncovered or without a lid, stirring occasionally, about 10 mins. Sprinkle and distribute with capers to serve.
