Ropa Vieja with Arepas
"Ropa vieja is a traditional Cuban dish, usually made with flank steak, but I only had pot roast. It is cooked until very tender and it shreds, which is why it is called ropa vieja. Ropa vieja translates to ragged clothes or old clothes. It's very yummy, can be served over rice or even used as a filling."
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Ingredients10 h 15 m servings 476 cals
Original recipe yields 8 servings
- Drizzle chuck roast with olive oil and rub adobo on top.
- Pour beef broth into a slow cooker; add recaito, sofrito, and sazon. Add the chuck roast, onion, olives, and garlic. Cook on Low for 8 hours. Add diced tomatoes and carrots. Continue cooking until flavors blend, about 2 hours more.
- Bring milk to a simmer in a small saucepan. Remove from heat and stir in butter.
- Combine arepa flour, salt, and black pepper in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Form dough into 12 balls about 2 inches in diameter; flatten between palms into 3 1/2- to 4-inch patties about 1/3-inch thick.
- Heat vegetable oil in a large nonstick skillet over medium heat. Fry 4 arepas at a time until lightly golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
- Cook's Notes:
- Substitute beef round steak for the chuck roast, if desired.
- You can also cook the ropa vieja on High for 6 hours.
Per Serving: 476 calories; 29 g fat; 29 g carbohydrates; 22.7 g protein; 86 mg cholesterol; 1628 mg sodium. Full nutrition
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