Ropa Vieja

Ropa Vieja is a sauteed dish of shredded meats and sliced vegetables, in tomato sauces, which are usually the leftovers from Cocido, a Filipino-Spanish stew which my Mom taught me. I start with making the Spanish Cocido for our Sunday family meal, and slice all the leftovers to transform into a myriad of sweet-savory meat and vegetables, for a totally new dish. This is a recipe from The Quirino Kitchen by Elizabeth Ann Quirino

Cook Time20

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Spanish

Keyword: Ropa Vieja

Servings: people

Calories: 145kcal

Author: Elizabeth Ann Quirino

Equipment

Large Skillet
chopping board

Ingredients

4 Tablespoons extra virgin olive oil
1 whole Spanish Chorizo, sliced
4 cloves garlic, minced
1 whole white or yellow onion, chopped
1 whole red bell pepper, sliced, seeded
1 cup tomato sauce
2 Tablespoons tomato paste
1 ½ cups broth (beef, chicken, pork, or vegetable)
1 cup cooked shredded beef slices
1 cup cooked sliced pork
1 cup cooked sliced chicken
2 whole cooked potatoes, cubed
½ cup cooked carrots, sliced
1 cup cooked green beans, sliced into 2-inch pieces
1 to 2 cups shredded Napa cabbage; or use regular cabbage
½ teaspoon salt
¼ teaspoon ground black pepper powder
1 cup boiled plantains (saging saba), sliced

For serving:

steamed rice

Instructions

In a large skillet, over medium-high heat, pour the extra virgin olive oil.
When oil is hot enough, add the Spanish Chorizos and stir fry for 1 to 2 minutes till edges are crisp and pan is flavored.
Remove the Spanish chorizos from the skillet an set aside.
In the same skillet, saute the garlic, onions, and bell peppers till fragrant for about 1 to 2 minute.
Pour the tomato sauce and paste. Mix well.
Pour the broth and combine the liquids.
Add the shredded slices of beef, pork and chicken.
Then add the vegetables: potatoes, carrots, green beans and cabbage. Combine ingredients well till sauce coats everything. Season with salt and pepper.
Simmer for about 10 minutes for flavors to blend.
Add the boiled slices of plantains. Return the Spanish Chorizo slices to the mixture.
Serve warm with steamed rice.

Cook's comments:

You can use leftovers from the Spanish Cocido. My recipe is here.
Or you can start from scratch, and boil the meats till tender, then saute them accordingly.

Nutrition