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LOCATION: Recipes >> Mexican >> Ropa Veja (Old Clothes)

Print this Recipe    Ropa Veja (Old Clothes)

Yield: 1 batch

4 lb boneless chuck roast
1 lg white onion, thin sliced
1 bell pepper, thinly sliced
1 can beef broth

Lay half the onions and peppers in a large heavy stewing pot. Add
the roast, and cover with the remaining peppers. Add enough beef
broth to come about halfway up the side of the roast. Cover, and
cook over medium-low heat, turning the roast occasionally, until
the meat is virtually falling apart (3- 4 hours). If you have a
crock pot, all day (without turning) is fine.

Remove the roast from the pot, pull off and discard any remaining
fat, and using a fork or your fingers, pull the lean meat into
shreds. Mix in the onions/peppers and enough of the defatted cooking
liquid to form a juicy, but not soupy mixture. Season to taste with
salt.

This will reheat very well, or hold nicely in a chafing dish. Use
as a filling for soft or hard tacos (lowest in fat would be soft
tacos made with steamed or lightly heated corn tortillas).

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Taste: Ease of Prep: Appearance:
More than I expected., October 30, 2005 - 07:49 PM
Reviewer: Anonymous from USA
This recipe was perfect. Easy as one-two-three. A great way to feed a big family with little fuss. Goes great with rice or mashed potatoes.

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