Ropa Vieja
By Paula Deen
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Difficulty: Easy
Prep time: 30 minutes
Cook time: 240 minutes
Servings: 8
Ingredients
- 2 1/2 lbs skirt steak
- 1/8 cup pickled garlic
- 1 Spanish onion, sliced
- 1 cup cold water
- 1 (24 oz) can whole peeled tomatoes
- 1 oz brown sugar
- 2 tablespoons lime juice
- 1/2 cup red wine
- 1/2 cup ground cumin
- 3 oz dried ancho chili puree
Directions
Brown both sides of skirt steak in a pan over medium-high heat.
Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours.
With spoon, break up meat while cooking. Add more liquid, if necessary.
Add the puree into the liquid during the last 15 to 30 minutes.
Serve hot in bowls.