Ropa Vieja 2 Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Pot rost, leftover
2: Onion, medium, chopped
2 tsp: Salt,
2: Tomato, med, peeled, seeded
Pepper, black, to taste
2: Bell pepper, green, seeded &
2: Garlic clove, minced
1 T: Capers,
3 tsp: Oil,
Directions:
Shred meat into strips and season with salt, pepper and garlic. In
large, heavy skillet, heat oil and brown onions, tomatoes, and bell
peppers for 5 minutes over medium heat, stirring occasionally. Add
meat and capers. Lower heat and continue to cook for ten minutes.
Serve hot.
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING
by Jessica B. Harris, Simon & Schuster, New York. 1991. Posted
by: Karin Brewer, Cooking Echo, 8/92
From: Sam Waring Date: 09-17-94
Source from luhu.jp
large, heavy skillet, heat oil and brown onions, tomatoes, and bell
peppers for 5 minutes over medium heat, stirring occasionally. Add
meat and capers. Lower heat and continue to cook for ten minutes.
Serve hot.
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING
by Jessica B. Harris, Simon & Schuster, New York. 1991. Posted
by: Karin Brewer, Cooking Echo, 8/92
From: Sam Waring Date: 09-17-94
Source from luhu.jp