Slow cooker ropa vieja
- Total Time
Braised flank steak with tomatoes, peppers, and onions is a homey, comforting meal on a chilly evening. Ropa vieja, which translates as “old clothes,” gets its name from the look of the shredded meat. Serve it over rice, spoon it into corn or flour tortillas for tacos, or use it as a filling for burritos or enchiladas.
uncooked lean and trimmed beef flank steak1 pound(s)
ground cumin2 tsp
table salt1 tsp
canola oil1 tsp
uncooked onion(s)1 large, thinly sliced
poblano chile2 medium, sliced
uncooked bell pepper(s)1 item(s), medium, red, sliced
jalapeño pepper(s)1 medium, seeded and minced
canned diced tomatoes14 ½ oz, drained
garlic clove(s)2 medium clove(s), minced
bay leaf2 leaf/leaves
olive(s)12 large, green, pimiento stuffed
cilantro4 Tbsp, chopped
fresh lime(s)1 item(s), cut into wedges
- 1 Sprinkle steak with 1 teaspoon cumin and 1/2 teaspoon salt. Heat oil in large skillet over medium-high heat. Add steak and cook until well browned, about 2 minutes per side. Transfer to plate. Spray same skillet with nonstick spray. Add onion, poblanos, bell pepper, and jalapeño to skillet and cook, stirring often, until vegetables are softened, about 3 minutes. Transfer vegetables to 4- or 5-quart slow cooker.
- 2 Add tomatoes, garlic, bay leaves, remaining 1 teaspoon cumin, and remaining 1/2 teaspoon salt to slow cooker; stir to combine. Place steak on top of vegetables. Cover and cook until steak is very tender, 4–5 hours on High or 6–8 hours on Low.
- 3 Transfer steak to cutting board; cut lengthwise in half. With two forks, shred steak. Discard bay leaves. Stir shredded steak and olives into slow cooker. Sprinkle with cilantro and serve with lime wedges.
- Serving size: (1 cup)