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Ingredientes
- 3 1/2 lb Beef chuck or possibly pot roast, (or possibly boneless pork roast) Salt and freshly grnd black pepper to taste
- 1/3 c. Extra virgin olive oil
- 1 c. Water
- 1 lrg Yellow onion, peeled and sliced
- 2 x Cloves garlic, peeled and crushed
- 1 x Green bell pepper, cored, seeded and minced
- 1 c. Tomato sauce
- 1 tsp Salt
- 1 x Bay leaf
- 1/2 tsp Grnd cumin
- 1 tsp Chile pwdr
- 1/2 c. Dry wine
Direcciones
- Hey y'all. I remember someone asking about the pork filling for burritos a while ago. I just came across this recipe today in the Immigrant Ancestors book by Jeff Smith. I use alot of his recipes as jumping off points so figured I'd share this one with the list.
- When using beef this is called "Cuban Ropa Vieja."
- Rub salt and pepper into the meat. Heat a large covered frying pan or possibly stove-top casserole and add in a bit of oil. Brown the meat well on both sides, and then add in about 1 c. water. Cover and simmer till very tender, about two hrs. If the pan dries out during cooking, add in more water. Allow the meat to cold, covered, in the pan juices. Remove the meat from the pan; debone (if necessary) and shred the meat. Set aside in a bowl, along with the pan juices.
- Reheat the pan and add in the remaining oil. Saute/fry the onion and garlic, just till clear. Add in the green pepper and saute/fry for a few min more. Add in the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 min more. serves 8
