Tacos Ropa Vieja
I’d like to believe I’m Superwoman. But I’m not.
I often wish I were type A. Sadly, I’m not that either.
I can multi-task. I think all women can multi-task. It’s in our blood. Right?
But again, I’m not really the best at multi-tasking either.
Just ask the Bennett Crew.
I’m sitting in my office (the dining room) writing client menu’s, researching nutrition information, responding to an email or maybe writing a blog post. I see someone in front of my computer.
I see their lips moving. But I hear nothing. I’m totally focused. Or maybe it’s selective hearing? Hmmm… There are moments my daughters have this affliction.
Then Ranger Craig does the subtle “walk by the dining room several times” trick. Must be time for dinner.
The girls and Ranger Craig haven’t had much luck getting my attention so they send in Mr. Brown Eyes.
Tank sits patiently beside my chair, staring me down. Just waiting for me to make eye contact.
Because he wants a snack.
Tank always wants a snack. And the Bennett Crew knows I’ll cave in and get Mr. Brown Eyes a snack. How could anyone resist that face?
Tank gets his snack, and despite how it might look, the Bennett Crew gets dinner. Ahhh… all is good in my world.
Tacos Ropa Vieja
A lovely way to celebrate the warmth of Latin food in the middle of Winter.
For the Roast:
2-3 lb chuck roast
1 teaspoon chipotle chili powder
1 teaspoon salt
½ teaspoon black pepper
For the Tacos
1 poblano pepper, roasted, peeled, seeded and diced
1 red pepper, roasted, peeled, seeded and diced
3 cloves garlic, minced
Salt and pepper to taste
12-18 corn tortillas (I like the small white corn tortillas)
1/2 cup chopped white onion
½ cup chopped cilantro
1 cup Ranchero or Mexican Shredded cheese
To prepare the roast
Preheat the oven to 300F. Place the roast in a roasting pan or baking dish. Mix together the chili powder, salt and pepper and then rub over the roast.
Place the roast in the oven and let it slowly cook for about 2 ½ – 3 hours until done.
For the Tacos
If you haven’t completed this step… prep the peppers and mince the garlic and place in a bowl. For more information about how to roast, peel and seed a pepper check out this website.
Once the roast is done and slightly cooled, shred the beef into strips or into small diced pieces, removing any extra fat. This recipe is traditionally cut into strips or shredded but I really love the beef small diced.
Add the beef, peppers and garlic to a skillet over medium high heat. Let the beef brown a bit and blend with the flavors of the peppers and garlic. This should only take about 5-8 minutes. Taste for salt and pepper. Take it off the heat and set aside.
Combine the ½ cup chopped white onion and ½ cup chopped cilantro. Reserve.
Place the tortillas on a lined baking sheet and brush with corn oil. Put them under the broiler and toast each side lightly. Be careful not to walk away as these will burn quickly.
Once the tortillas are slightly toasted, fold them in half to form a taco shell.
You’re now ready to eat!
Fill the tortillas with Ropa Vieja and top with a tablespoon or so of the white onion cilantro mixture.
Next top with crumbled or shredded Mexican cheese and Avocado slices. Serve with salsa if desired.