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
3tbsp+ 1 tbsp vegetable oil
2lbsflank steak
2tspAdobo seasoning
2carrots
2stalks celery
4yellow onions
1Bay leaf
32ozbeef broth
3bell peppers
2jalapeno peppersribbed and cut into brunoise
4garlic clovesminced
4ozsofrito
16ozcanned plum tomatoeschopped
2tspSazon seasoning
1tspblack pepper
cilantro for garnish
PLANTAIN CUPS
2plantains
Oil for frying
Oil for greasing squeezer
CREMA
1Lime
1Lemon
1cupsour 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.