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Cooking Notes
Janet
You cut the meat across the grain in 2 inch wide pieces, then with your fingers separate the meat into "strings"
Jeff
It isn’t supposed to be Cuban, as is made clear in the opening paragraph. This is a dish from New Mexico.
MsBunny
Yes, the first cut is across the grain, into two pieces so it will fit into the cooking pan.
Gary
Richard, I was curious about the "see note" too, and I found it in the link to the original article. Here it is -- Note:In Manhattan, fresh poblano peppers and jicama are sold at Balducci's in Greenwich Village and Fairway on the Upper West Side. Anchos and canned and dried chilpotles are available at Kitchen, 218 Eighth Avenue (212) 243-4433.
Richard
The ingredients list says "See Note" after the poblanos but the note is missing.
Clara
This was pretty tasty but needed additional seasoning. I blended cumin, chili powder, chipotle powder and onion powder, rubbed it on the flank steak, and cooked the flank steak for 4 hours on high in the slow cooker. It could have used more time on low to further tenderize the meat, which was still pretty chewy. The onions and poblanos were excellent with the meat.
Simple, But Too subtle
This recipe is nice and simple, almost sparse in its simplicity, but for me and my family, it just doesn't have the expected taste of Ropa Vieja, or for that matter much taste at all. Had to add dinner cumin and paprika, which helped, but should have been cooked in.
annie
Not all that simple (for me) but fairly tasty. I used a lot more peppercorns than called for
carnival in my mouth
how can cooks substitute turkey or chicken? all but beef among the humble ingredients sound delicious. will watch for recommendations to avoid over or under cooking poultry. thanks.
Carlota
Just made this. Smaller flank steak (2 lbs), 6 poblanos. Followed other directions. Very good. Will def make again. Thank you.
Henry Parsons
This is deeply beautiful slow home cooking, redolent with the pure and simple flavors of sautéed onions and roasted Poblano chiles. The 1 1/2 cups of water in the recipe doesn’t come close to covering the meat; I covered it with water, simmered for two hours, and reduced the stock after removing the meat. Taking a cue from my favorite LA taco truck, I added a little bacon grease to a dry skillet to warm the tortillas.
Rebecca Anne
Fantastic recipe! I used Anaheim chiles (because I couldn't find poblanos). I also cooked the meat mixture longer than 10-15 minutes after adding the chiles and onions (first on medium then on low heat) because my partner wasn't home from work yet. But the longer cooking time really caramelized the meat, chiles, and onions, and married all the flavors nicely. I plan to make this again and will try a combination of Anaheim and poblano chiles next time.
Tj
This made for a tasty (late) weeknight dinner. Unfortunately, the grocery store did not have poblano peppers, so I was reduced to using green bell peppers. But it was still comforting and delicious. I can’t wait to try it again with the proper peppers. A great alternative use for flank steak... the meat was incredibly tender.
Chuck
This tastes nothing like Ropa Vieja, which is a traditional Cuban recipe. Appropriating the same name for something else makes no sense.
L. Amenope
I had ropa vieja many years ago, in Peru. I seem to recall there were raisins in it. Am I remembering incorrectly? Is there another dish with beef and raisins?
Maggie
I used 2 lbs. steak and 1 lb. dried beans. Turned out very nice. Can eat on tortillas as directed, or like a stew. On tortillas it’s nice with salsa verde for a bright counterpoint.
Kelly
This looks really good, but it is definitely not Cuban... the addition of flour tortillas, poblano peppers and flank steak make me think of Mexican cuisine. Very disappointing!!!
Jeff
It isn’t supposed to be Cuban, as is made clear in the opening paragraph. This is a dish from New Mexico.
Margarita Martín-Hidalgo
This is not the Cuban rope vieja I am used to and was very disappointed.
The instructions on shredding it are not correct: I cut it against the grain and then took it apart with my fingers, but it didn't shred.
Gary
Richard, I was curious about the "see note" too, and I found it in the link to the original article. Here it is -- Note:In Manhattan, fresh poblano peppers and jicama are sold at Balducci's in Greenwich Village and Fairway on the Upper West Side. Anchos and canned and dried chilpotles are available at Kitchen, 218 Eighth Avenue (212) 243-4433.
Richard
The ingredients list says "See Note" after the poblanos but the note is missing.
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