Ropa Veja (Old Clothes)
Source of Recipe
www
4 lb boneless chuck roast
1 lg white onion, thin sliced
1 sweet bell pepper, thinly sliced
2-3 roasted and peeled Anaheim or Poblano peppers
1 cn beef broth (not condensed)
Lay half the onions and peppers in a crock pot. Add the roast,
and cover with the remaining peppers. Add enough beef broth to come
about halfway up the side of the roast. Cover, and cook all day
without turning, until the meat is virtually falling apart.
Remove the roast from the pot, pull off and discard any remaining
fat, and using a fork or your fingers, pull the lean meat into
shreds. Mix in the onions/peppers and enough of the defatted cooking
liquid to form a juicy, but not soupy mixture. Season to taste with
salt.
This will reheat very well, or hold nicely in a chafing dish. Use
as a filling for soft or hard tacos (lowest in fat would be soft
tacos made with steamed or lightly heated corn tortillas).
|
|
member logon
