Ropa Vieja
Ropa Vieja
“Ropa vieja” means “old clothes,” for the consistency of the shredded beef
Serves 4 to 6
1 (2 1/2 lb) flank steak
1 carrot
1 onion
1 celery stalk
2 Tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 green bell pepper, seeded & chopped
2 green chiles (at your preferred heat level), seeded & chopped
4 chopped, seeded tomatoes or 2 cups canned tomatoes
2 Tbsp tomato paste
Cayenne pepper
Put the flank steak, carrot, onion & celery stalk in a heavy pot & cover with water
Bring to a boil, reduce to a simmer & cook, covered, for 1 1/2 hrs or so
Remove from the heat & let cool
Shred meat using your h&s or two forks
In a large frying pan, heat olive oil & saute onion, garlic & green pepper until the onion is translucent
Add green chiles, tomatoes & tomato paste
Add a cup or two of the stock in which you cooked the steak, & add the beef
The consistency should be thicker than soup
Add a dash of cayenne pepper if you like
Let it simmer for five min
Serve over rice & garnish with baby peas &/or chopped pimientos
Nogales Margarita Recipe
Nogales Margarita
Cross the border from Nogales, Arizona, into Nogales, Mexico, & this is what you’ll be served when you order a margarita
1 shot tequila
1 shot Cointreau
1 shot Mexican lime juice
Coarse or kosher salt
1 Mexican lime, cut into wedges
Rub a little lime juice around the rim of the serving glass
Dip rim into salt
Pour tequila, Cointreau & lime juice over ice in a cocktail shaker
Shake for 30 secs, then serve on the rocks garnished with a lime wedge
Greek Goddess Salad Recipe
Greek Goddess Salad
This makes a tangy, low-calorie lunch!
1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
1 medium green bell pepper, thinly sliced (about 1 cup)
2 medium tomatoes, cut into 8 wedges each
1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)
1/4 cup crumbled feta cheese
Dressing
2 1/2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon black pepper
To prepare the dressing: In a small bowl, combine lemon juice, oil, oregano, and pepper
Mix well and set aside
Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels
Place in a large salad bowl
Add bell pepper, tomatoes, olives, and feta
Pour the dressing over the salad
Toss gently to coat
Divide the salad among serving plates and serve immediately
Serves 4