Ropa Vieja is a crockpot Cuban dish, and you can make this as spicy or as mild as you like. Since it is a crockpot recipe, it is perfect for a busy weeknight dinner.
To begin, you are going to slice up a green bell pepper and a red bell pepper into strips, and slice up an onion.
In your crock pot, pour in a can of fire-roasted, diced tomatoes.
To that, you will add a tablespoon of Apple Cider Vinegar, a quarter cup of Ketchup, 2 teaspoons of Cumin, and a pinch or 2 of salt.
Give those a little stir.
Now toss in some Jalapeno slices…up to 1/3 of a cup, depending on how hot you want this. I used 6 slices, and it wasn’t spicy at all. (I’m a wimp.)
Take a pound of skirt steak, and cut it into a couple sections, just so it fits down in the crockpot well.
Mince up 3 cloves of Garlic, and then toss everything into the crock pot.
Stir it all together.
Cook this on low for 7-8 hours. About 5 hours through, give it a gentle stir, just to make sure the meat is all down in the mixture.
After it has cooked, scoop out the meat, and shred it with forks.
Now rough-chop a cup of Green Olives, and toss those and the meat back into the crockpot, stir them in.
Serve with rice, and Enjoy!
Conni Smith | TheFoodieArmyWife.com
1 Green Bell Pepper
1 Red Bell Pepper
15 oz. Fire-Roasted, Diced Tomatoes
1/4 c Ketchup
1 Tb Apple Cider Vinegar
2 tsp Cumin
1/2 tsp Salt
1 lb Skirt Steak
3 cloves Garlic
1/4 – 1/3 cup Jalapeno slices
1 c Green Olives
Cooked Rice for serving
Cut your bell peppers into strips, and slice your onion. Mince the garlic cloves.
Combine all of the ingredients except the olives and rice in your crockpot.
Cook on low 7-8 hours. About 5 hours through, give it a gentle stir.
When the cooking is completed, scoop out the steak pieces, and shred them with forks.
Rough-chop the olives, and combine all back in the crockpot.
Serve with cooked rice.