Try this Ropa Veja (Trans." Old Clothes") recipe, or contribute your own.

Still searching for what to cook ?

Name: Ropa Veja (Trans." Old Clothes")
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Mexican
Ingredients: 4 lb Boneless chuck roast; 1 cn Beef broth (not condensed); 1 Sweet Bell pepper,; 1 lg White onion, thin sliced

Find the most delicious recipes here

INGREDIENTS

4 lb Boneless chuck roast
1 cn Beef broth (not condensed)
1 Sweet Bell pepper,
1 lg White onion, thin sliced

Batch

INSTRUCTIONS

* (Id personally substitute several roasted Anaheim or Poblano peppers, but Bell would be a safer choice for the heat-shy) Lay half the onions and peppers in a large heavy stewing pot. Add the roast, and cover with the remaining peppers. Add enough beef broth to come about halfway up the side of the roast. Cover, and cook over medium-low heat, turning the roast occasionally, until the meat is virtually falling apart (3- 4 hours). If you have a crock pot, all day (without turning) is fine. Remove the roast from the pot, pull off and discard any remaining fat, and using a fork or your fingers, pull the lean meat into shreds. Mix in the onions/peppers and enough of the de-fatted cooking liquid to form a juicy, but not soupy mixture. Season to taste with salt. This will reheat very well, or hold nicely in a chafing dish. Use as a filling for soft or hard tacos (lowest in fat would be soft tacos made with steamed or lightly heated corn tortillas). Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

NOTES

Alert editor

Ropa Veja (Trans." Old Clothes")

4 lb Boneless chuck roast
1 cn Beef broth (not condensed)
1 Sweet Bell pepper,
1 lg White onion, thin sliced

* (Id personally substitute several roasted Anaheim or Poblano  peppers, but Bell would be a safer choice for the heat-shy)    Lay half the onions and peppers in a large heavy stewing pot.  Add the  roast, and cover with the remaining peppers.    Add enough beef broth to come about halfway up the side of the roast.  Cover, and cook over medium-low heat, turning the roast occasionally,  until the meat is virtually falling apart (3- 4 hours). If you have a  crock pot, all day (without turning) is fine.    Remove the roast from the pot, pull off and discard any remaining  fat, and using a fork or your fingers, pull the lean meat into  shreds.  Mix in the onions/peppers and enough of the de-fatted  cooking liquid to form a juicy, but not soupy mixture. Season to  taste with salt. This will reheat very well, or hold nicely in a  chafing dish.    Use as a filling for soft or hard tacos (lowest in fat would be soft  tacos made with steamed or lightly heated corn tortillas).    Kathy in Bryan, TX    Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Batch (1814g)
Recipe Makes: 1 Batch

Calories: 4500
Calories from Fat: 3170 (70%)

Amt Per Serving		% DV

	Total Fat 352.2g	470 %
	Saturated Fat 141.9g	709 %
	Monounsaturated Fat 154.6g
	Polyunsanturated Fat 12.9g
Cholesterol 1288.2mg		396 %
Sodium 1233.8mg		43 %
Potassium 4916.9mg		129 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 311.3g		445 %
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.

About Our Nutrition Facts

Calories per serving: 4500

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe