Es una tradición. Un plato inmortal de la cocina latina. ¡La famosa Ropa Vieja! If you've never made it before, don't worry — Abuela Conchita's got your back. Prepare this savory dish the Conchita way: with love, with sazón, and with a good Conchita Sofrito to anchor every bite. Because there's no other way to make it.
Ingredients
• One 2 1/2-pound chuck roast, brisket, or flank steak
• 1 can of Conchita Spanish Sofrito Seasoning
• 1 can of Conchita tomato sauce
• 2 bay leaves
• ¼ cup Conchita Extra Virgin Spanish olive oil
• 4 tablespoons of Conchita Mojo Criollo Marinade
• 1 teaspoon chopped fresh cilantro
• Salt and freshly ground black pepper to taste
• ½ cup finely chopped Conchita pimientos for garnish
• ¾ cup of Conchita Spanish olives
How to make it
Place your choice of meat, the Mojo Marinade and 1 bay leaf in a large pot, cover with salted water and cook covered over low heat, 1 to 1½ hours.
Remove the meat from the pot and allow to cool. Meanwhile, in a large skillet, heat the Conchita Olive Oil over medium heat and add the sofrito seasoning, tomato sauce, the olives and the remaining bay leaf. Simmer on low, uncovered, for an additional 15 minutes, stirring occasionally.
While the sofrito is cooking, shred the meat with two forks, seasoning with salt and pepper.
Cook the rice according to the instructions on the package. Pour a can of Conchita Ready to Eat Black Beans into a sauce pan and heat over low heat, drizzling a little olive oil if desired.
Once the sofrito is ready, add the meat, cover, and simmer over low heat for 15 minutes. Remove the bay leaves, garnish with the pimientos and serve with Conchita Rice and Ready to Eat Black Beans.
