My freezer has been full of tomato sauce from a large tomato
haul from the garden earlier this summer.
Recently my garden provided a glut of poblano peppers as well. This creation was driven by ingredients on
hand. My second try at Ropa Vieja turned
out a well. Recipe follows:
Ropa Vieja |
2 Tbsp Olive Oil
1 lb flank steak
3 Cups tomato sauce
1 Onion
1 Cup diced poblano peppers
6 Cloves Garlic diced
1 tsp Cumin
½ tsp Salt
½ tsp pepper
Add olive oil to a pan and heat. Salt and pepper the flank steak and brown on each side 2-3 minutes. Add the flank steak and remaining ingredients to a crock pot, cover and cook on low for 8 hours. Shred the meat and serve with any number of things including Spanish rice, vegetables, or tacos. Most recipes called for the addition of beef stock that I found unnecessary as the flank steak provides a lot of juice on its own. Carrots and cilantro would also make great additions. Bell peppers are typically used in place of poblanos. Improvise and enjoy.
No comments:
Post a Comment