It’s no secret that Mexican tacos hold a special place in our hearts (and in our stomachs). But if you’re craving something new and unique, give these Cuban-Inspired ropa vieja tacos a go. With their bold, traditional flavors and melt-in-your-mouth shreds of beef, these tacos are guaranteed to knock your socks off.
There’s a fascinating history behind this flavorful Cuban dish. “Ropa vieja” is Spanish for “old clothes”, a playful reference to the shredded beef resembling torn fabric. The original recipe is over 500 years old and was created in Spain before being brought to Cuba in the early 19th century. Today, it’s known as one of Cuba’s national dishes.
Ropa vieja tacos is traditionally served with rice, black beans and plantains. Today, we’re switching things up by using the shredded beef as the filling in these mouthwatering tacos.
Ropa vieja tacos Ingredients
- 2 lbs flank steak
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper
- 1/2 cup beef broth
- 2 tablespoons olive oil
Instructions
- Season the flank steak with the ground cumin, smoked paprika, oregano, salt and pepper. For best results, allow the steak to rest at room temperature for 30 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the steak on both sides until browned. This should take 3-4 minutes per side. Remove the steak from the skillet and set aside.
- Reduce the heat a bit and add the garlic, onion and bell peppers to the same skillet. Sauté for 5 minutes, stirring occasionally.
- Pour in the entire can of diced tomatoes, including the juice. Stir in the beef broth.
- Add the seared steak to the skillet and cover. Reduce the heat to the lowest possible setting and allow the steak to simmer for 2-3 hours.
- By now the steak should be incredibly tender. Remove it from the skillet and use two forks to gently shred.
- Return the shredded steak to the skillet and allow it to simmer for 15 minutes. Remove the skillet from the heat.
- Warm the flour tortillas in a clean, dry skillet and top with a generous serving of the shredded steak.
- Add the finishing touches to your ropa vieja tacos with diced avocados, cilantro, red onions and sour cream.
