As you guys know, I have been slowly trying to add more recipes to my blog, specifically recipes that are “Macro Friendly” since my husband and I have been following the IIFYM diet for about a year now. We are always looking to spice things up because I think the main reason people fail when dieting or trying to eat healthier is because they don’t like what they are eating. We LOVE food & being healthy so we definitely didn’t want to fall into that trap.
Ropa Vieja is a Cuban dish that is super easy and sooo delicous. The best part is that it’s a crockpot meal, which makes it even easier. It’s typically served with some white rice, black beans, and fried plantains. We were in a nacho mood so we put ours on top of some homemade tortilla chips, cheese, and black beans. Soooo good!
- 1 pound flank steak
- 3 tbs cumin
- 1 cup chicken broth (yes, chicken not beef)
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 1 tbs distilled white vinegar
- 3 cloves of garlic, minced
- 1 tsp salt (more to taste/as needed)
- 1 onion
- 1 bell pepper (we used 1/2 red & 1/2 green bell pepper)
- 1/2 bunch fresh cilantro, chopped
- 1 tbs olive oil
- Nacho condiments, if desired (we used tortilla chips, black beans, shredded “Mexican style” cheese & sour cream)
- Rub both sides of steak with half of the cumin (1 1/2 tbs) and a dash of salt.
- In a large skillet, heat 1 tbs olive oil over medium-high heat and then sear steak until browned on both sides.
- Add steak to Crock Pot
- Chop bell pepper, onion, & cilantro.
- Add all remaining ingredients to crock pot and cook on low for about 5 1/2 hours or until meat shreds easily with a fork.
- Once finished cooking, use 2 forks to quickly shred meat (still in crock pot) and then let sit for about 15 minutes before serving.
- Serve over tortilla chips, black beans, & shredded cheese (nacho style)