Ropa Veja (Trans. Old Clothes)
Description
This Mexican main features Boneless chuck roast, White onion, thin sliced, Bell pepper, . It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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thinly sliced * 1 cn Beef broth (not condensed) * (I'd personally substitute several roasted Anaheim or Poblano peppers, but Bell would be a safer choice for the
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heat -shy) Lay half the onions and peppers in a large heavy stewing pot.
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Add the roast, and cover with the remaining peppers.
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Add enough beef broth to come about halfway up the side of the roast.
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Cover , and
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cook over medium-low
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heat , turning the roast occasionally, until the meat is virtually falling apart (3- 4 hours).
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If you have a crock pot, all day (without turning) is fine.
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Remove the roast from the pot, pull off and discard any remainin, and using a fork or your fingers, pull the lean meat into shreds.
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Mix in the onions/peppers and enough of the de-fatted cooking liquid to
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form a juicy, but not soupy mixture.
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Season to taste with salt.
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This will reheat very well, or hold nicely in a chafing dish.
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Use as a filling for soft or hard tacos (lowest in fat would be soft tacos made with steamed or lightly heated corn tortillas).
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Kathy in Bryan, TX
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1002.9kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 11.8g60%
- Cholesterol 340.5mg114%
- Sodium 297.1mg13%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 1.1g5%
- Sugars 2.1g
- Protein 150.3g301%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beef, bell, boneless, chuck, clothes, main, mexican, onion, pepper, roast, roasting, ropa, sliced, slow-cooking, steaming, thin, title, trans, vegan, veja
