- Ropa Vieja:
- 1 (2 1/2 pound) chuck roast, or more to taste
- 1 tablespoon olive oil
- 1/2 teaspoon adobo seasoning, or to taste
- 1 cup beef broth
- 1/4 cup recaito
- 1/4 cup recaito
- 1/4 cup sofrito
- 1 (1.41 ounce) package sazon seasoning (without achiote)
- 1 onion, sliced
- 10 pimento-stuffed green olives
- 3 cloves garlic, chopped
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 2 carrots, peeled and sliced
- Arepas:
- 2 1/2 cups milk
- 1/4 cup unsalted butter, cut into pieces
- 1 1/2 cups arepa flour (pre-cooked white corn meal)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon honey
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- Drizzle chuck roast with olive oil and rub adobo on top.
- Pour beef broth into a slow cooker; add recaito, sofrito, and sazon. Add the chuck roast, onion, olives, and garlic. Cook on Low for 8 hours. Add diced tomatoes and carrots. Continue cooking until flavors blend, about 2 hours more.
- Bring milk to a simmer in a small saucepan. Remove from heat and stir in butter.
- Combine arepa flour, salt, and black pepper in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Form dough into 12 balls about 2 inches in diameter; flatten between palms into 3 1/2- to 4-inch patties about 1/3-inch thick.
- Heat vegetable oil in a large nonstick skillet over medium heat. Fry 4 arepas at a time until lightly golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
07/01/2019
recipepes.com
ropa vieja with arepas, recipe
PT15M
PT1H
5
455 calories
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