One of my best friends is Cuban. Her dad is a great cook so I have been lucky enough to eat some yummy, authentic Cuban food. He taught me how to make Ropa Vieja, which translates to old clothes in English. It's called that because the meat becomes "shredded" when it's done cooking.
Despite many American's beliefs, Cuban food is not spicy at all. It's actually one of my favorite cuisines. I love eating maduras (sweet, fried plantains), picadilla (ground beef with capers and raisins, my daughter's favorite) and moro arroz (rice with black beans mixed together). Ropa vieja is a very mild dish with a wonderful flavor, everyone who has tried it, really enjoys it.
Serves 4. Eat over rice.
This dish is prepared using a slow cooker (aka Crock Pot).
Despite many American's beliefs, Cuban food is not spicy at all. It's actually one of my favorite cuisines. I love eating maduras (sweet, fried plantains), picadilla (ground beef with capers and raisins, my daughter's favorite) and moro arroz (rice with black beans mixed together). Ropa vieja is a very mild dish with a wonderful flavor, everyone who has tried it, really enjoys it.
Serves 4. Eat over rice.
This dish is prepared using a slow cooker (aka Crock Pot).
INGREDIENTS
- 2 lbs flank or skirt steak
- 1 bell pepper, chopped
- 1 onion, medium, chopped
- 1 can diced tomatoes
- 3 cloves garlic, whole
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp cumin, ground
- 1/2 tsp black pepper, optional
DIRECTIONS
- In a 4 quart or larger slow cooker, place all the ingredients in the order they are listed.
- Cook on Low for 8 hours.
- Remove the bay leaf.
- Pull the meat apart in the cooker using 2 forks.
- Serve over hot, cooked rice.
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