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.

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

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…seasoning it with salt…

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…and pepper to taste.

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

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Coat both sides generously…

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…and give it a good rub down.

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

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

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

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

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…a bunch of cilantro, and the beef brisket.

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

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…and 3 cups beef stock.

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

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

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…2 tbsp apple cider vinegar…

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…and 1/2 cup sugar.  

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Let sugar dissolve.

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Add 2 sliced green and red jalapeño peppers.

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

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Remove from heat and put to the side.

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

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

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…and form them into taco shells.

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

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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.

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Layer with the sweet and spicy candied Jalapeños.

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Top with Cojita cheese…

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…and ENJOY!


 

Tacos de Ropa Vieja

Tacos de Ropa Vieja

Ingredients

  • 2 lbs beef brisket, short rib, or flank steak
  • 1 bottle blonde beer
  • 3 cups beef stock
  • 2 cups water
  • 1/2 white onion
  • 1 whole garlic clove
  • 1 cup canned peeled tomatoes
  • 2 serrano peppers (mostly seeded)
  • 1 bay leaf
  • 1 tbsp oregano
  • 2 sprigs of thyme
  • 2 tbsp ground cumin
  • 2 tbsp chili powder
  • 2 tbsp spanish paprika
  • 3-4 corn tortillas
  • 1/2 cup sugar
  • 2 tbsp apple cider vinegar
  • 1/2 cup water
  • 2 sliced green and red jalapeño peppers
  • 1 bunch of cilantro
  • 1/4 cup grilled corn
  • 2 tbsp chopped red onion
  • 1 tbsp fresh lime juice
  • 3-4 tbsp cotija cheese
  • 3-4 tbsp olive oil
  • 3-4 tbsp canola oil

Instructions

    Brisket
  1. Begin by coating a few pounds of brisket with olive oil, seasoning it with salt and pepper to taste, and a mixed melody of 2 tbsp onion powder, 2 tbsp Spanish paprika, 2 tbsp chili powder, and 2 tbsp of ground cumin.
  2. Coat both sides generously and give it a good rub down.
  3. Grill the seasoned brisket for 4-5 minutes on high heat, on ALL sides, or until there are solid char marks on each side.
  4. 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), and a bunch of cilantro.
  5. 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.
  6. Once the beef has finished cooking, shred it with a couple of forks. It should fall apart.
  7. Tacos
  8. Lightly fry a few small tortillas (you don’t want them hardening too much) and form them into taco shells.
  9. 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.
  10. Layer with the sweet and spicy candied Jalapeños.
  11. Top with Cojita cheese and ENJOY!
  12. Sweet Jalapeños
  13. Bring a small sauce pan to medium heat. Add 1/2 cup water, 2 tbsp apple cider vinegar, and 1/2 cup sugar. Let dissolve and the 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.
http://www.byrontalbott.com/tacos-de-ropa-vieja/
 

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| Top Left: Boos Cutting Board | Top Middle: Mini Carafe | Top Middle: Squeeze Bottle |

Top Right: Tweezer Tongs |

| Bottom Left: Glass Mixing Bowls | Bottom Middle: All-Clad Fry Pan | Bottom Right: All-Clad Bowls |

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