Try this Cuban Ropa Vieja recipe, or contribute your own.
Suggest a better descriptionHey 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
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Serving Size: 1 Serving (3838g) | ||
Recipe Makes: 1 | ||
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Calories: 4663 | ||
Calories from Fat: 2771 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 307.9g | 411 % | |
Saturated Fat 118.4g | 592 % | |
Monounsaturated Fat 136.2g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 1047.8mg | 322 % | |
Sodium 10023.8mg | 346 % | |
Potassium 11015.4mg | 290 % | |
Total Carbohydrate 123.8g | 36 % | |
Dietary Fiber 33.4g | 134 % | |
Sugars, other 90.4g | ||
Protein 332.5g | 475 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4663
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