So, I know I said that Cuban and Media Noche sandwiches were ‘hands down’ my favorite Cuban food, but I’m also going to have to make an exception for Ropa Vieja too. Ropa Vieja, when prepared with lots of love and the best ingredients, is my Main Course Cuban fav. My grandmother would always knock this dish out of the park and I would lick my plate clean as proof. I am highly considering a “Ropa Vieja” bikini for my 2012 collection. Bien Provecho!
2 1/2 lbs flank steak, cut in strips
5 tablespoons oil
2 1/2 teaspoons minced garlic or 5 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
1/4 teaspoon black pepper
1 (8 ounce) can tomato sauce
1 cup water
6 ounces sofrito sauce
Heat 3 tbsp. oil in skillet on medium, brown meat on all sides. Remove from skillet, add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent. Stir in black pepper, browned meat, tomato sauce, water and sofrito. Simmer until meat is tender and shreds easily, about 1 hour. Serve on top of rice.