Text 4628, 86 rader
Skriven 2013-09-14 06:43:52 av Dave Drum (1:261/38)
Ärende: Chile 3978
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ropa Vieja
 Categories: Latino, Beef, Chilies, Sauces, Wine
      Yield: 10 Servings

      3 lb Flank steak
      6 cl Garlic; peeled
      6    Black peppercorns
           Salt
      8    Poblano peppers; fresh
    1/2 c  Lard or bacon dripping
      2 cl Garlic; peeled, sliced
      1 lg Onion; sliced 1/8" thick
           Flour tortillas

MMMMM---------------------------SAUCE--------------------------------
  1 1/4 c  Olive oil
    1/2    Bell pepper; fine chopped
      2 cl Garlic; minced
      1    Bay leaf
    1/2 ts Oregano
    1/4 ts Cumin
 10 1/2 oz Can Tomato sauce
    1/4 ts Sugar
      1 tb Wine vinegar
    1/2 c  Stock
      1 ts Salt
    1/4 c  Burgundy wine

  TOMATO SAUCE: Heat oil in large skillet. Add onion and
  green pepper and saute until transparent. Add the garlic,
  bay leaf, oregano, cumin, and cook 5 minutes longer.

  Combine tomato sauce, sugar, vinegar, stock, salt, and
  wine. Add to saute. Stir to mix well and bring to a boil.
  Lower heat and cook for approximately 30 minutes, stirring
  at intervals.

  Cut the flank steak in half horizontally so it will fit
  into a large Dutch oven. Place it in the pot and cover it
  with the sauce. Add the six whole cloves of garlic, along
  with the peppercorns and salt as desired. Place over low
  heat and bring the liquid to a simmer. Cover and continue
  cooking over low heat, turning the meat occasionally,
  until it is tender and well done, about one and a half to
  two hours.

  While the meat is stewing roast, peel and seed the peppers
  and slice each pepper lenghjwise into strips an eighth of
  an inch wide. Set aside.

  When the meat is tender, remove the Dutch oven from the
  heat and let the meat cool in its own broth. When it
  cools enough to handle, remove it from the broth and
  place it on a cutting board. Slice the meat across the
  grain into stips about two inches across. Using your
  fingers, pull the meat into fine shreds. Return it to the
  broth.

  Heat the lard or other fat in a large heavy skillet over
  medium heat until it is rippling. Crush the sliced garlic
  cloves and add to the hot fat. Saute for one minute,
  stirring frequently. Add the sliced onions and saute until
  itÆs somewhat soft, about three minutes. Add the reserved
  pepper strips to the pan and continue sauteing and
  stirring for about two minutes.

  Using a slotted spoon, transfer the peppers, onion and
  garlic to the Dutch oven. Cook the meat mixture,
  uncovered, over medium heat, stirring frequently until the
  flavors are blended about 10 to 15 minutes. Serve the meat
  hot, rolled up in heated flour tortillas.

  Recipe By: NY Times - 1988

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Chicken may be eaten constantly without becoming nauseating. - Andre Simon

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)