Ropa Vieja and Ninfa’s Salsa

Ropa Vieja

• 3 lb. roast cut of beef, such as tri-tip or bottom round, or can also use flank steak
• 6 c. beef stock
• 1 carrot, sliced
• 10 garlic cloves, crushed
• 2 TBSP olive oil
• 1 c. onions, diced
• 4 fresh Anaheim chiles, roasted, peeled, seeded, and chopped
• Salt
• Flour tortillas for serving

Ninfa’s Green Sauce
Adapted from The Tex-Mex Cookbook by Robb Walsh

• 12 tomatillos, peeled
• 0 to 3 serrano chiles, depending on desired amount of heat
• 4 avocados
• 1 1/2 tsp. salt
• 1/4 c. chopped fresh cilantro
• 1/2 c. to 2 c. sour cream, depending on desired thickness

Directions:

1. Ropa Vieja: Put meat, stock, carrot, and garlic in a crock pot. Cook for 6 hours on high. Leave the meat to cool in the liquid. When cool enough to handle, remove the meat from the liquid and shred using your fingers or a fork. In general, the shreds should not be longer than 2 inches. Reserve 1/2 cup of cooking liquid.
2. Heat the oil in a large skillet over medium-high heat. Add the onions and chiles and cook until lightly colored. Add the shredded meat to the pan and mix. Add the reserved cooking liquid to the pan and cook until most of the liquid has evaporated, about 4 to 5 minutes.
3. Serve with flour tortillas, lime wedges, chopped cilantro garnish, and salsas.
4. Ninfa’s Salsa: Bring water to a boil in a large saucepan over high heat. Add the tomatillos and chiles. Reduce the heat and simmer until the vegetables are soft. Remove from heat and drain.
5. Peel, pit, and slice the avocados.
6. Combine the tomatillos, chiles, and avocados in a food processor or blender and process until smooth.
7. Pour into large bowl and add the salt and cilantro. Stir in the sour cream to achieve desired thickness. Cover and refrigerate until ready to serve.