Ropa Vieja

this is a bit different — i use a lot less cumin by adding it in the last few minutes. cumin loses a lot of flavor if you cook it for an hour. just a tablespoon in the last 15 minutes will do fine. cumin is really cheap in latin and indian markets.

pickled garlic is easy to make. you heat some vinegar to boiling and add the garlic return to a boil and then remove and let it sit overnight or longer. pickling is very easy — and you can pickle just about anything at home and its a lot more flavorful.

ancho chiles are usually whole and dried, in latin markets you can find them in bags or in bins where you can buy them by the pound. they are kind of black and wrinkly. i think they are the same as poblanos. i usually use spanish paprika — pimenton in latin markets. the anchos give it a different depth.

I was very pleased with how this turned out! I used MUCH less cumin than the 1/2 cup listed in the recipe, and I added more onion, along with some bell pepper and jalape?o. If you are not a veggie lover, this recipe is great as is. Served it with black beans and rice… so tasty and simple.

Is this ancho chili the same thing as green chili peppers? can someone help

what is pickled garlic? I want to make this tomorrow but I am not sure what this is? Please does anyone know? Thanks, I would really appreciate it if someone would post it.

I MADE THIS AFTER WATCHING THE EPISODE…WE LOVED IT. HAVE SOME PLATANOS (plantains) MADUROS WITH IT.

I saw the show on Saturday and I was making the dish on Sunday. My mouth was watering after seeing the show. This recipe was simple to make yet very delicious. I love the rich authentic flavor. I served my Ropa Vieja with white rice, black beans and ripe sweet plaintains. My 13 year old had seconds. It was amazing, one of the best dishes I’ve made by far.

Thanks courtesy of Paula’s Party and Chef Mytro.

Had the show on yesterday while I was getting ready to go out. I was more hearing the show than watching it and the ropa vieja sounded so good. What a disappointment when I came to print the recipe and saw that it asked for “dried ancho chile puree” and no directions for it. I thought, what’s that? Then I went thru the reviews and saw that Joyce posted the recipe for the puree..Yay!! Now, I can’t wait to try it…..Thanks Joyce!! and thank you to everyone who posts reviews..This is my first review ever on any website and now realize the importance of user feedback..

thanks paula for another great recipe! Being a huge fan of paula and cooking Im always looking for that next challenge in the kitchen paula gives that to me. watching her shows feels like Im right there in the kitchen with her! keep up the good work!

The chile puree is made as follows: put 3 ozs of ancho chiles in a pot of boiling water and allow to simmer till the chiles are softened. Place chiles in a blender and add some garlic and salt, and enough of the soaking water to get a puree. Hope this helps. I guess the author forgot to give directions for this, but it was demonstrated on the show, and is a standard cooking method in Latin dishes. You should now have everything you need to successfully make this dish.

Where does the puree come from? Don’t see it anywhere in this recipe. Also does the meat simmer along with the other ingredients for 4 hours. Love Paula’s shows and recipes.