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Recipes - Ropa Veija Burrio Recipe

Recipe Name

Ropa Veija Burrio

Submitted by krispcohen
Recipe Description Easy to make, takes a long time
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 40 Cook Time (minutes) 120 Ready In (minutes) 160
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
tablespoonsolive oil, extra virgin
2
poundsflank steak trimmed
1
medium (2-1/2" dia)Onions, quartered
1
mediumcarrot,chopped 1 inch chunks
32
fliud ouncesChicken broth
1
tablespoonthyme, dry, ground
1
tablespoonrosemary, sprigs, fresh
1
leafbay leaf
1
medium (2-1/2" dia)Yellow Onions, thinly sliced
1
peppergreen pepper sliced
2
large (2-1/4 per lb, approx 3-3/4" long, 3" dia)Peppers, sweet, red, raw, sliced
2
tomatoesRoma Tomato chopped
2
tablespoonstomato paste
1/2
jar (5 oz)Olives, Green Calamata
3
wholeavocado
1
cup, choppedOnion, chopped
3
tomatoesRoma Tomato chopped
1/4
cupscilantro, fresh, chopped
1
tablespoonolive oil, extra virgin
2
tablespoonsLime juice, fresh squeezed
1
1/2
cups, shreddedsharp cheddar cheese
2
cups shredded or choppedLettuce, iceberg
2
cups3 cans Pinto Beans undrained
8
tortillas (approx 12" dia)Tortillas, flour
Steps
Sequence Step
1Preheat oven to 425. Heat oil in dutch oven over medium high. Season beef with salt and pepper. Sear on both sides of meat until dark brown on both sides. Remove from pan. Add onion, carrot, and celery and sauté until onions are translucent. Add meat and all ingredients through bay leaf and bring to boil. Reduce heat to medium and simmer uncovered for 90 minutes, or until meat is tender. Remove meat and let rest. Strain the liquid from the pot, reserving the liquid and add it back to the pot. Bring to a boil over high heat and let reduce. In a sauté pan, heat oil over medium heat and add second onion and peppers. Sauté until al dente. Shred beef with a fork into ¼ inch strips, 2 inches long. Add peppers, onions, beef, tomatoes, and tomato paste to stock and continue reducing until the mixture is not soupy. Stir in olives. In a sauce pan, simmer pinto beans in their juice with salt and pepper until thickened. In a bowl, combine avocados, onion, tomatoes, cilantro, oil, and lime juice with a fork. Warm tortilla shells in microwave 10 seconds. Add meat, top with cheese, guacamole, lettuce, tomato, and onion. Fold and serve.






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