Ingredients for Ropa Vieja
- 1 kg lamb shoulder – for a rich and tender texture
- 400 g tomatoes – ripe and juicy, preferably Roma or vine-ripened
- 200 g bell peppers – a mix of red and green for color and flavor
- 200 g onions – finely chopped for sweetness
- 100 ml olive oil – extra virgin preferred for a deep flavor
- 10 g salt – to enhance the natural flavors
- 1 teaspoon black pepper – freshly ground for a kick
- ½ teaspoon cumin – for an earthy undertone
- ½ teaspoon coriander – to add a subtle citrusy note
How to Make Ropa Vieja?
- Begin by slicing the lamb shoulder into manageable pieces and sear them in a pot with olive oil until they are browned on all sides.
- Once browned, set the lamb aside to rest.
- In the same pot, add the diced onions and julienned bell peppers, sautéing until they become soft and fragrant.
- Peel and puree the tomatoes, then add them to the pot, letting the mixture simmer until it thickens into a rich sauce.
- Return the lamb to the pot, ensuring it is well-coated with the sauce, and allow it to cook slowly until the meat is tender and infused with the flavors.
- Once cooked, shred the lamb into strands, mixing it back into the sauce, and serve warm. Enjoy your meal!
