Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
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Ingredients
Preparation
Hey yall. I remember someone asking about the pork filling for burritos a while ago. I just came across this recipe today in the Immigrant Ancestors book by Jeff Smith. I use alot of his recipes as jumping off points so figured Id share this one with the list. When using beef this is called "Cuban Ropa Vieja." Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of oil. Brown the meat well on both sides, and then add about 1 cup water. Cover and simmer until very tender, about two hours. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from the pan; debone (if necessary) and shred the meat. Set aside in a bowl, along with the pan juices. Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear. Add the green pepper and saute for a few minutes more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more. serves 8 Posted to CHILE-HEADS DIGEST by Suzanne on Feb 18, 1998
