**Indulge in a Culinary Journey to Cuba with Ropa Vieja: A Symphony of Flavors and Textures**
Embark on a tantalizing culinary adventure as we explore Ropa Vieja, a beloved Cuban dish that embodies the country's rich culinary heritage. This delectable dish, often referred to as Cuban Sloppy Joes, is a symphony of flavors and textures that will captivate your taste buds. Shredded beef, lovingly simmered in a flavorful tomato-based sauce infused with aromatic spices, forms the heart of this dish. Accompanying this savory creation is a medley of accompaniments that elevate the experience to new heights. Smashed yucca, with its soft and pillowy texture, provides a delightful contrast to the hearty beef. Sliced tomatoes add a refreshing burst of acidity, while plantain chips offer a crispy and savory complement. And to complete this culinary masterpiece, a vibrant mojo sauce, bursting with citrusy and herbaceous notes, adds an extra layer of complexity. Prepare to be mesmerized as you delve into the recipes for each component of this Cuban feast, transporting you to the vibrant streets of Havana with every bite.
ROPA VIEJA JOSES (CUBAN SLOPPY JOES), SLICED TOMATOES, PLANTAIN CHIPS AND MOJO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in about 1 cup of extra-virgin olive oil and 1/4 cup of water. Turn off processor and reserve.
- Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add half of the mojo and crumble the meat as it cooks, about 3 minutes. Add olives and pimientos, paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes.
- Split Cuban rolls and pile the bottoms with hefty spoonfuls of Sloppy Ropa Vieja Jose mix. Cover meat with sliced dill pickles and bun tops. Serve the plantain chips and sliced tomatoes along side to finish your plates and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates. Season the tomato slices with a pinch of salt as well.
CUBAN ROPA VIEJA
This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
Provided by Kate Phillips Masterson
Categories World Cuisine Recipes Latin American Caribbean
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 9.9 g, Cholesterol 47.6 mg, Fat 15.8 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 5.3 g, Sodium 599.2 mg, Sugar 5.9 g
ROPA VIEJA JOSéS (CUBAN SLOPPY JOES) WITH SMASHED YUCCA, SLICED TOMATOES, PLANTAIN CHIPS, AND MOJO SAUCE
This recipe is for Gloria, Emilio, and Emily Estefan (or, as I call them, the Este-FUN Family). So, how Cuban did I get in 30 Minutes? XXOO, RR
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the peeled yucca in a small pot and cover with water. Cover the pot and bring to a boil. Salt the water and cook for 15 to 20 minutes, until tender. The yucca will not become as soft as a potato, just tender to the fork tines.
- While the yucca cooks, make the mojo sauce. Place the garlic and onions in a food processor with the cumin, lemon zest, and lemon juice. Turn the processor on and stream in the EVOO and 1/4 cup water.
- Heat a medium nonstick skillet over medium-high heat. Add half the mojo. Heat for 15 seconds, then add the beef and begin to break it up. Brown and crumble the meat with the mojo for 3 minutes. Add the olives with pimientos, the paprika, Worcestershire, hot sauce, tomato sauce, and grill seasoning. Bring to a simmer and reduce the heat to low. Cook over low heat for 10 minutes.
- Split the rolls and pile the bottoms with hefty spoonfuls of the meat mixture. Cover the meat with sliced dill pickles and the tops of the rolls.
- Drain the yucca and return it to the warm pot. Add half of the remaining mojo and mash. The yucca will break down a bit and become creamy and sticky but not smooth-like mashed potatoes with some soul. Season up the cooked yucca with salt and divide it among the dinner plates alongside the Sloppy Josés. Serve the plantain chips and sliced tomatoes alongside to finish your plates. Season the tomato slices with a pinch of salt and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates.
- Yucca (you-kah) is yum-a! Cooked up, it tastes like a creamy, starchy cross between a turnip and a potato. You'll find it in the produce department near the root vegetables or in any Latin market. If your market does not carry yucca, cook up some peeled sweet potatoes and follow the method detailed above.
Tips:
- Use a Dutch oven or large pot. This will help to evenly distribute the heat and prevent the meat from sticking.
- Brown the meat in batches. This will help to create a flavorful crust on the outside of the meat.
- Don't overcrowd the pot. If you add too much meat to the pot at once, it will not brown properly.
- Cook the meat until it is tender. This will take about 1 hour and 30 minutes.
- Add the vegetables and cook until they are tender. This will take about 15 minutes.
- Add the sauce ingredients and simmer for 30 minutes. This will help to develop the flavors of the sauce.
- Serve the ropa vieja with rice, beans, or yuca. You can also serve it on its own.
- For the smashed yuca: Boil the yuca until it is tender, then mash it with a fork or potato masher.
- For the sliced tomatoes: Simply slice the tomatoes and arrange them on a plate.
- For the plantain chips: Slice the plantains into thin slices and fry them in hot oil until they are crispy.
- For the mojo sauce: Combine all of the ingredients in a blender and blend until smooth.
Conclusion:
Ropa vieja is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef, and it can be served with a variety of sides. The smashed yuca, sliced tomatoes, plantain chips, and mojo sauce are all great accompaniments to ropa vieja. This dish is sure to be a hit at your next party or potluck.
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