Quick Dishes

Ropa Vieja over Tortilla Española

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Ropa Vieja sobre Tortilla Española

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.

Serves 4

Prep time: 30 min.

Total time: 2 hrs.

Ingredients

For the meat:

1½ lbs. flank steak, cut into 3 x 4 inch pieces

GOYA® Adobo All-Purpose Seasoning with Pepper, 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

½ tsp. GOYA® Ground Black Pepper

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® Frozen Spanish Omelet, cooked according to package directions

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 3 inch round cookie cutter, cut tortilla into 4 circles. Divide tortillas evenly among serving plates. Divide meat evenly among tortillas. Drizzle with sauce.
Tip By La Cocina Goya

Double Duty

Stainless steel ring cutters are not only a natural for making cookies, but they’re also excellent for presenting your recipes in an extremely elegant manner. Use them to cut items such as Spanish omelettes, tamales, and pupusas which can then be used to assemble a fantastic tower. They are also very useful as molds for all types of desserts which involve layering flans, creams, jellies, or even fruit. See where your creativity leads you!

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.