New Recipe: Ropa Vieja in a Crock Pot

Today's new recipe was Ropa Vieja from my new Taste of Home 2012 cookbook.  Again just like the one I did yesterday it was very tasty but small improvements are needed to get rid of some of the "boiled" effect it gave the onions.  Next time I'll saute the onions before adding to the crock. Some where still a bit crunchy. The bell peppers stood up well, they where cooked perfectly and didn't overwhelm the flavor profile like green bell peppers can do.  I served this tonight with the 9 minute tortilla.  The tortillas didn't make much sense at first, crispy on one side, soft where folded and oily on both sides, but it added a needed crunch to the dish and the spices did a lot for the plain tortillas.  By brushing them with the EVOO and spices my hubby thought they were buttery.  I used stew meat which after the 8 hours was a bit hard to shred, not as tender as I would have liked.  If I was to cook it longer the beef would be more tender along with the onions but the bell peppers wouldn't stand up as well like yesterday's dish (which was on high for 3.5 hours),  Once I shredded it and cooked it for another hour the meat wasn't too chewy and was perfectly fine.  Since I had never cooked with a habanero I was a bit concerned with the spice content but although it was spicy it was not too much for me and didn't leave your mouth burning once done.

Changes for next time:

• Saute onions first and only use one
• Try a chuck roast cut in chunks but I may need to cook it longer since a whole roast cooks on high for 8-10 hours vs 9 hours on low.  Or just try cooking it for an hour longer before I shred the stew meat and just warm the olives.
• There wasn't a good meat to veg ratio with the stew meat. After leftovers there were alot of veggies but no meat. Trying the roast may work out better but next time also try one less can of tomatoes and only one onion. There needs to be more meat than veggies.
• Try cooking the tortillas 4-5 minutes vs 8-9. 
• Did 5 min and like it but I think that I should only fold them in half so half is more crunchy and half is softer.
• Do half the amount of oil mix with even less oregano next time or Maybe just spray with EVOO and sprinkle with the spices.
• Try serving over rice.  The flavor of the sauce was good and it gets kind of waisted when served with the tortillas.

ROPA VIEJA

-Drizzle of EVOO

-Sprinkle of Kosher salt and Coarse Black pepper

2 lb. boneless beef stew meat or chuck roast, cut in half, browned

2 onions, minced, sauteed

½ C. water

4 t. (2 cubes) beef bouillon granules or broken up

2 t. coarse ground black pepper

1 ½ t. ground cumin

1 t. dried oregano

2 green bell peppers, diced

3-4 jalapenos, depending on size, seeded and diced

1 habanero pepper, seeded and diced

2 T. fresh cilantro, minced

6 cloves garlic, minced

3 (14.5 oz.) cans diced tomatoes with juice

½ C. pimiento stuffed olives, sliced

Tortillas:

4 flour 8" tortillas (or 2 per person up to 8)

¼ C. EVOO

1 t. dried oregano

1 t. ground cumin

¼ t. Kosher salt

 

Remove meat from refrigerator.  Pat dry and sprinkle with salt and pepper.  In a large skillet, brown beef in oil on all sides Chop onions, peppers, cilantro and garlic. To the 5 qt. slow cooker, add water, bouillon spices, peppers, garlic, cilantro and tomatoes. When beef is done add to slow cooker. Chop onions and add saute in same pan as beef till soft, move to slow cooker. Stir. Cover and cook on low for 8 hours. Remove beef and shred with two forks. Return to slow cooker. Slice olives and add to crock pot. Turn on high and cook for an additional hour.

  

Mix EVOO, and spices in a small bowl. Brush on both sides of tortillas, fold into quarters; Place on a foil lined cookies sheet. Bake 425°F for 4-5 minutes, 8-9 if you want one side crunchy and one side soft. Serve with meat.

 

Note: When slicing jalapenos or habaneros put your hands in sandwich baggies or wear rubber disposable gloves so the oils don't get on your hands and then in your eye.

 

Serving Suggestion: Serve with tortillas or over rice.