Ropa Vieja Mexico

Experience the bold, smoky flavors of Ropa Vieja Mexico, a hearty Mexican twist on the classic shredded beef dish. Made with tender, slow-simmered beef flank or brisket, this recipe is infused with the deep richness of chipotle peppers in adobo sauce, vibrant bell peppers, and a medley of spices like cumin, paprika, and Mexican oregano. The dish is finished with tangy green olives and fresh cilantro, creating a perfect balance of zesty and savory notes. Ideal for a crowd-pleasing dinner or cozy family meal, Ropa Vieja Mexico can be served over fluffy white rice or wrapped in warm corn tortillas for an authentic touch. With its melt-in-your-mouth beef and layers of complex flavors, this dish is the ultimate comfort food that brings the spirit of Mexican cuisine to your table.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds Beef flank or brisket
• 1 large White onion
• 5 whole Garlic cloves
• 2 whole Bay leaves
• 4 cups Beef broth
• 3 tablespoons Olive oil
• 1 large Green bell pepper
• 1 large Red bell pepper
• 4 medium Tomatoes, diced
• 2 whole Chipotle peppers in adobo sauce
• 2 teaspoons Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Mexican oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Green olives, sliced
• 0.25 cup Fresh cilantro, chopped
• 8 whole Corn tortillas (optional, for serving)
• 2 cups Cooked white rice (optional, for serving)

Directions

Step 1

Place the beef flank or brisket in a large pot. Add the white onion (cut into quarters), garlic cloves, bay leaves, and beef broth. Bring to a boil, then reduce to low heat, cover, and simmer for 2 hours, or until the beef is tender and shreds easily.

Step 2

Once cooked, remove the beef from the pot and let it cool slightly. Shred the beef using two forks and set it aside. Strain and reserve 1 cup of the cooking liquid for later.

Step 3

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the green and red bell peppers, sliced into strips, and cook until softened, about 5 minutes.

Step 4

Add the diced tomatoes, chipotle peppers in adobo sauce, ground cumin, paprika, Mexican oregano, salt, and black pepper. Stir well and cook for 5 minutes until the tomatoes begin to break down.

Step 5

Add the shredded beef to the skillet along with the reserved cooking liquid. Stir to combine and let simmer for 20-25 minutes, allowing the flavors to meld together.

Step 6

Stir in the sliced green olives and cook for an additional 5 minutes.

Step 7

Garnish the ropa vieja with fresh cilantro before serving. Serve with warm corn tortillas or over a bed of cooked white rice for a complete meal.

Nutrition Facts

Serving size	3982.5 grams (3982.5g)

Amount per serving	% Daily Value*
Calories	4082

Total Fat 160.20g	205%
Saturated Fat 44.20g	221%
Polyunsaturated Fat 4.20g
Cholesterol 680mg	227%
Sodium 8733mg	380%
Total Carbohydrate 378.90g	138%
Dietary Fiber 52.20g	186%
Total Sugars 37.20g
Protein 303.70g	607%

Vitamin D 0IU	0%
Calcium 918mg	71%
Iron 47mg	258%
Potassium 6740mg	143%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 29.1%

Carbs: 36.3%