So I got Eva Longoria’s new cookbook, Eva’s Kitchen, and let me tell you that it is amazing! I rarely buy cookbooks, but this one is a must! I am so excited to make a lot more Mexican dishes now. Here is my first one & it is sooooo good! This recipe will make your entire house smell so amazing, just like a Mexican kitchen!

Ropa Vieja translates to old clothes, which is what this shredded meat brings to mind. This is a simple recipe that you just throw in the crock pot!  You can also halve the recipe like I did, because the original recipe makes enough to feed 8-10 people. Serve with some flour tortillas & you could do rice, pinto or black beans on the side!

You will need:

2 1/2 pounds beef flank steak

6 Tbsp ground cumin

4 Tbsp EVOO 

2 cups beef broth

(2) 8-ounce can’s tomato sauce

(2) 6-ounce can’s tomato paste

2 Tbsp distilled vinegar

8 garlic cloves, minced

1 1/2 tsp kosher salt

1 large yellow or white onion, chopped

1 green bell pepper, cored, seeded & sliced into 1/2 inch strips

1 red bell pepper, cored, seeded & sliced into 1/2 inch strips

1 bunch cilantro, leaves chopped

To make:

Rub the steak with 3 Tbsp cumin on both sides. In a large skillet, heat 2 Tbsp EVOO over med-high heat. Add steak & cook until browned on both sides, about 5 minutes per side. Transfer to Crock Pot.

In large mixing bowl, mix together the broth, tomato sauce, paste, vinegar, garlic, salt, & remaining 3 Tbsp cumin. Then add the remaining 2 Tbsp EVOO. Stir well. Then add onion, bell peppers, & cilantro. Stir again & pour mixture over steak in crock pot.

Cook on high 4 hours or low up to 10 hours. The meat is ready when it falls apart when pierced with a fork. Use 2 forks to shred the meat. Let it sit for 15 minutes. Then serve inside flour tortillas, use some white rice to soak up the yummy juices, serve with a side or refried or black beans!

Enjoy!