Mexican Ropa Vieja - "Old Clothes"

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Ingredients

To Cook the Meat
1 ½  lbs skirt steak, or  flank steak, cut into 4" cubes
1/3 medium white onion, root intact
4 large garlic cloves
2 medium bay leaves
2 tablespoons coarse Kosher salt
1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon beef bouillon
 Water to cover the meat by 2 inches

Sauce
1-1/2 lb steak tomatoes
1 7.4 oz "Del Fuerte" Tomato Sauce Seasoned with Spices (optional)
2 garlic cloves
2 tablespoons vegetable oil
2/3 medium white onion, sliced
1 lb baby Dutch potatoes, cut into halves
2 medium bay leaves
1 cup of beef broth from the cooked meat
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
2 pickled jalapeño peppers sliced
2 tablespoons of the jalapeño peppers' vinegar
Salt and pepper to season

Instructions

1. Cook the Meat

  1. Place the beef, onion, garlic cloves, bay leaves, salt, cumin, oregano, and beef bouillon in a large pot.

  2. Add enough water to cover the meat by about 2 inches.

  3. Bring to a boil over high heat, then reduce to medium-low and simmer for about 1½ to 2 hours, or until the meat is tender enough to shred easily. 

Alternatively, you can cook overnight using a crock-pot on the low setting for 8 hours or cook in a pressure cooker for 45 minutes.

  1. Once done, remove the meat from the broth and let it cool slightly.

  2. Reserve 1 cup of the broth for the sauce.

  3. Shred the beef finely using two forks.

2. Make the Tomato Base

  1. In a saucepan, boil the tomatoes for about 8–10 minutes, or until the skins start to peel.

  2. Drain, let them cool slightly, and blend the tomatoes with 2 garlic cloves and the seasoned tomato sauce until smooth.

3. Build the Sauce

  1. Heat 2 tablespoons of vegetable oil in a large skillet or sauté pan over medium heat.

  2. Add the sliced onions and sauté for 3–4 minutes until they turn translucent.

  3. Add the tomato puree, straining it into the skillet, and cook for 5–7 minutes, stirring occasionally until it deepens in color and thickens slightly.

  4. Stir in the bay leaves, oregano, ground cumin, beef broth, and potatoes.

  5. Cover and cook for about 10 minutes, or until the potatoes are just tender.

4. Combine the Beef and Season

  1. Add the shredded beef to the sauce and mix well.

  2. Add the pickled jalapeños and 2 tablespoons of their vinegar.

  3. Season with salt and pepper to taste.

  4. Simmer uncovered for 10–15 more minutes, allowing the flavors to meld and the sauce to thicken slightly. 

  5. Add more of the beef broth as needed.

5. Serve

Serve hot with:

  • Mexican white rice

  • Warm corn tortillas

  • Mexican cream

  • Optional garnish: fresh cilantro or avocado slices

Tips for Best Flavor

  • Some variations from Veracruz add sliced pimiento-stuffed olives and a teaspoon of chopped capers.

  • If you prefer a spicier flavor, add extra pickled jalapeño slices.

  • The dish tastes even better the next day, as the flavors have deepened.





Inspiration

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