Main Course

Tacos de Ropa Vieja

August 23, 2015

A lot of love went into this dish—and I live for that sort of thing. They’re the best way I could think to kick #TacoWeek off with a bang! These Tacos de Ropa Vieja are sweet, spicy, and packed with tender and juicy shredded brisket! Hope you enjoy.

Begin by coating a few pounds of brisket with olive oil…

…seasoning it with salt…

…and pepper to taste.

Top with a mixed melody of 2 tbsp onion powder, 2 tbsp Spanish paprika, 2 tbsp chili powder, and 2 tbsp of ground cumin.

Coat both sides generously…

…and give it a good rub down.

Grill the seasoned brisket for 4-5 minutes on high heat…

…on ALL sides, or until there are solid char marks on each side.

In a large saute pan on high heat, add a splash of olive oil…

…1/2 a quartered white onion, 1 whole garlic clove, 1 Serrano pepper (mostly seeded)…

…a bunch of cilantro, and the beef brisket.

Let the onions caramelize and then top with 1 bottle blonde beer…

…and 3 cups beef stock.

Cover with a lid and simmer on low to medium heat for three hours; occasionally adding liquid when needed.

Bring a small sauce pan to medium heat. Add 1/2 cup water…

…2 tbsp apple cider vinegar…

…and 1/2 cup sugar.

Let sugar dissolve.

Add 2 sliced green and red jalapeño peppers.

Cook for 10 minutes, or until the jalapeños are translucent.

Remove from heat and put to the side.

Once the beef has finished cooking, shred it with a couple of forks. It should fall apart.

Lightly fry a few small tortillas (you don’t want them hardening too much)…

…and form them into taco shells.

Layer tacos with a healthy portion of shredded beef. Be sure to get a good portion of that juice from the stock.

Top with a melody of 1/4 cup grilled corn, 2 tbsp chopped red onion, 1 bunch of cilantro, tossed in a bit of olive oil, 1 tbsp fresh lime juice, and salt.