Taco and Burrito Filling Recipe
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Taco and Burrito Filling (Cuban Ropa Vieja)

3 1/2 pound beef chuck or pot roast (or boneless pork roast)
Salt and freshly ground black pepper to taste
1/3 cup olive oil
1 cup water
1 large yellow onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 green bell pepper, cored, seeded and chopped
1 cup tomato sauce
1 teaspoon salt
1 bay leaf
1/2 teaspoon ground cumin
1 teaspoon chile powder
1/2 cup dry wine

Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of oil. Brown the meat well on both sides, and then add about 1 cup water. Cover and simmer until very tender, about two hours. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from the pan; debone (if necessary) and shred the meat. Set aside in a bowl, along with the pan juices.

Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear. Add the green pepper and saute for a few minutes more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more.

Serves 8


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