Mexican Ropa Vieja Recipe

Name: Mexican Ropa Vieja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1 medium onion, chopped (about 3/4 cup); 1 small sweet red pepper, chopped (about 3/4 cup); 1 small sweet green pepper, chopped (about 3/4 cup); 5 garlic cloves, chopped; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 (14 1/2 ounce) can stewed tomatoes; 1/2 cup beef broth; 2 lbs beef flank steak; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 (4 ounce) cans mild green chilies, drained and coarsely chopped (look for the whole chiles); 1 (10 ounce) package frozen corn kernels; 1 fresh jalapeno pepper, seeded and chopped; 2 tablespoons chopped fresh cilantro; 16 flour tortillas, warmed according to package directions (8-inch)

Servings: persons

2 tablespoons peanut oil
1 medium onion, chopped (about 3/4 cup)
1 small sweet red pepper, chopped (about 3/4 cup)
1 small sweet green pepper, chopped (about 3/4 cup)
5 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup beef broth
2 lbs beef flank steak
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4 ounce) cans mild green chilies, drained and coarsely chopped (look for the whole chiles)
1 (10 ounce) package frozen corn kernels
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
16 flour tortillas, warmed according to package directions (8-inch)

1
Heat oil in a large flameproof casserole or Dutch oven over medium heat. Add onion, red pepper, green pepper and garlic; cook until onion is translucent and peppers are softened, for about 8 minutes.
2
Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
3
Season steak with salt and pepper. Add steak to pot; cover and bring to simmering. Simmer about 2 hours or until meat is very tender, turning meat occasionally.
4
Remove meat; let cool briefly. cut across the grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
5
Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
6
Add green chiles and corn. Heat to boiling; cook 5 minutes.
7
Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.

2361

kcal

Calories

Fat

359

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 medium onion, chopped (about 3/4 cup), 1 small sweet red pepper, chopped (about 3/4 cup), 1 small sweet green pepper, chopped (about 3/4 cup), and more.

Yes, Mexican Ropa Vieja falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Ropa Vieja

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions