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Ropa Vieja



1 15 oz. can crushed tomatoes

3 tbl ketchup

1 tbl apple cider vinegar

2 cloves garlic

1 ½ tea ground cumin

1 jalapeno pepper, thinly sliced

Kosher salt

1 ½ lbs skirt or flank steak

1 red pepper, sliced ½” thick

1 green pepper, sliced ½” thick

1 small onion, thinly sliced

3 tbl chopped pimento green olives

1 tbl brine from olive jar

Cooked white rice for serving



Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and ¾ tea salt in a 5 to 6 quart slow cooker.  Cover and cook on low, undisturbed for 8 hours.  Uncover and skim off excess fat.  Coarsely shred the meat with 2 forks, and then stir in the olives and olive brine.  Serve over rice.