Ropa Vieja with Plantain Cups and Citrus Crema

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Ropa Vieja with Plantain Cups and Citrus Crema

One of the most popular Cuban dishes in the world, Ropa Vieja, served in crispy, double-fried plantain cups with a light citrus crema
Course Appetizer, Main Course
Cuisine Cuban
Keyword MustangChef Summer Camp

Ingredients

ROPA VIEJA

  • 3 tbsp + 1 tbsp vegetable oil
  • 2 lbs flank steak
  • 2 tsp Adobo seasoning
  • 2 carrots
  • 2 stalks celery
  • 4 yellow onions
  • 1 Bay leaf
  • 32 oz beef broth
  • 3 bell peppers
  • 2 jalapeno peppers ribbed and cut into brunoise
  • 4 garlic cloves minced
  • 4 oz sofrito
  • 16 oz canned plum tomatoes chopped
  • 2 tsp Sazon seasoning
  • 1 tsp black pepper
  • cilantro for garnish

PLANTAIN CUPS

  • 2 plantains
  • Oil for frying
  • Oil for greasing squeezer

CREMA

  • 1 Lime
  • 1 Lemon
  • 1 cup sour cream

Instructions

ROPA VIEJA

  • Coarsely chop two of the onions, the carrots and celery.
  • Slice the onions thinly and cut the bell peppers into 1/4 inch strips. Mince the garlic.Set aside.
  • Season both sides of each flank steak with adobo seasoning.
  • Heat 3 tbsp oil in large heavy-bottomed pan over medium high heat. Add the steaks to the pot and sear each side, working in batches, until browned, about 10 minutes.
  • Add coarsely chopped onion, carrot, celery, bay leaf, and broth to pan with beef. Bring to a simmer and cook uncovered until meat is very tender.
  • Set meat aside, strain broth and return to pan. Reduce by ½.
  • Saute remaining onions, half the bell peppers, and garlic in 1 tbsp oil. Cook, stirring occasionally, about 10 minutes.
  • Add the Sofrito, tomato sauce, Sazon, jalapenos, and remaining peppers. Stir and bring mixture to a simmer.
  • Meanwhile, shred cooled beef into two inch strips. Discard any visible fat. Add sauteed vegetable mixture and shredded beef to broth. Add black pepper and season to taste.
  • Simmer, covered for 10-15 minutes. Reserve.

PLANTAIN CUPS

  • Heat three inches of oil in a small pan to 350*F
  • Peel plantain. Chop into 4-5 pieces. Fry a few minutes until light brown.
  • Spray oil on squeezer and place plantain inside. Squeeze to create a cup shape. Repeat with remaining plantains.
  • Fry plantain cups until golden brown. Season with salt immediately after removing from oil.

CITRUS CREMA

  • Zest 1 lemon and 1 lime, then juice both.
  • Blend zest, juice and 1 cup sour cream until smooth
  • Place into squeeze bottle

ASSEMBLY

  • Place warm ropa vieja into cups, drizzle with crema, garnish with cilantro leaf.