Tuesday, October 28, 2008

Ropa Viejo Recipe, a food for the New Depression


Barbara in Wisconsin wrote me because she was getting bored with her leftover pork preparations. Whole pork legs are often on sale at her local market and her kids have begun to complain about the BBQ pork sandwiches that are inevitable after a Sunday roast.

Barbara, I have a way for you to use your leftovers that is so tasty you can invite company over to share them. We have a wine for the new depression to serve along with your Ropa Viejo.

Begin by shredding all the leftover pork, up to 4 cups, store until you are ready for the 'leftover' dinner. For those who have no leftovers this can also be made with beef or whatever you find on sale, just cook and shred.

2 cups strong stock (any kind)
2 carrots thinly sliced
11 garlic cloves sliced
3 onions thinly sliced
2 sweet peppers sliced
1 jalapeno chopped fine
4 Roma tomatoes chopped
Salt and pepper
Olive Oil
Tortillas
Limes for garnish cut into wedges
Sliced Ripe tomatoes
1 cup good pitted olives (not from a can) sliced
Fresh Cilantro if you have it.


Saute half the garlic with the carrots in olive oil, when they begin to brown throw in the stock and the tomatoes. Cook for about 20 minutes. Toss in your shredded meat and heat all the way through. Taste and add salt and pepper as needed.

In another pan Saute your onions and peppers in oil til they are soft and beginning to brown, throw in the garlic and cook for a few minutes more.

Warm your tortillas in the oven.

Remove your meat to a warm platter, cover with the onion mixture, surround with the fresh tomato, lime wedges and olives. Serve with the warm tortillas. Throw everything into a tortilla with the meat mixture, give squeeze of lime juice,top with chopped Cilantro and dive in.

Your barbecue fatigue will end immediately.

Since I am confident that you will enjoy this enough to serve guests I am including a wine for the New Depression. Falling Star Merlot/Malbec, another budget entry from Trapiche.

The double burst of fruity juice wins. This wine is refreshing enough to work with the garlic/salt flavors without overpowering the lime and tomato. Decant and your friends will never guess this wine can be had for under $5.00. An excellent entry in the Wines for the New Depression.

Tomato tip: purchase a few days before you plan to use and store on the counter, they will ripen further and have a better flavor.

2 comments:

Anonymous said...

OMG...I made this last night with leftover chicken. It was a whole new dish for me. Both of my kids went crazy for it too. I had never squeezed lime juice over meat before. This tasted nothing like the usual leftovers.

Thank you.. another Barbara, this one in Montanna.

p.s....will you have some election night party foods?

Karl Wilder, Chef said...

I had not thought about election night foods. I am not having a party but I will keep it in mind and see what I can come up with.