Ropa Vieja over Tortilla Española

Serves 4

Active time: 30 min.
Inactive time: 2 hrs.

This recipe brings together venerable traditions: Cuba’s succulent shredded, spiced beef, served over a Spanish-style potato omelet and topped with a spicy Mexican sauce.

For the meat:

2½ lbs. flank steak, cut into 3”x 4” pieces

, to taste

2 tbsp. GOYA® Extra Virgin Olive Oil

2 yellow onions, finely chopped (about 2½ cups)

1½ green bell peppers, finely chopped (1½ cups)

1 tbsp. GOYA® Minced Garlic

1 can (8 oz.) GOYA® Tomato Sauce

1 jar (6 oz.) GOYA® Sofrito

¼ tsp.

1 packet GOYA® Powered Beef Bouillon

1 packet Sazón GOYA® with Coriander and Annatto

1 cup GOYA® Spanish Olives Stuffed with Minced Pimientos, sliced

1 jar (2 oz.) GOYA® Capers, drained

For the sauce:

½ cup GOYA® Mayonnaise

2 tbsp. GOYA® Salsita Jalapeño

2 tsp. finely chopped fresh chives

2 tsp. GOYA® Minced Garlic

1 tsp. GOYA® Lemon Juice

1 box (17.6 oz.) GOYA® Spanish Omelet, cooked according to package directions

1.	Season beef with adobo. Heat oil in a large skillet over medium-high heat. Add meat and cook until well browned, flipping once, about 7 minutes; transfer to plate. Lower heat to medium. Add onions, peppers and garlic; cook until vegetables are soft, stirring occasionally, about 10 minutes. Stir in tomato sauce, sofrito and black pepper; cook until heated through, about 5 minutes. Add 3 cups water, bouillon and sazón; bring to a boil. Transfer meat to skillet. Lower heat to medium low and simmer, covered, stirring occasionally, until meat begins to soften, about 45 minutes. Add olives and capers. Cook, covered, until meat shreds easily with a fork, adding water in 1/4 cup measurements if needed, 1 – 1½ hours. Remove meat from skillet. Shred and return to sauce.
2.	Meanwhile, in a medium bowl, mix together the mayonnaise, salsita, chives, garlic and lemon juice; transfer to refrigerator to chill.
3.	Using a 4" round cookie cutter, cut tortilla into 4 circles. Divide tortillas evenly among serving plates. Divide meat evenly among tortillas. Drizzle with sauce.