Ropa Vieja Tacos

Ropa Vieja Tacos

Print Recipe
Serves: 6-8 Cooking Time: 10 minutes prep time, 4 hours cooking time


  • 3 lbs roast (I prefer chuck roast or mock tenderloin)
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 large red or yellow bell pepper, or 4-5 mini bell peppers
  • 2 tbsp kosher salt
  • 1 whole bulb garlic, roughly cut in half (about 8 cloves)
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika
  • 1 tbsp dried oregano
  • 2 tsp cumin
  • 2 bay leaves
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 cup red wine
  • 1/2 cup water
  • 2 tbsp red wine vinegar
  • Small handful of cilantro, chopped



Preheat oven to 300 degrees.


Heat olive oil in a large Dutch oven on medium high. Place roast in hot dutch oven; sear on all sides.


Add vegetables and remaining ingredients, except vinegar and cilantro.


Place Dutch oven in oven and cook for about 3-4 hours until meat is fork-tender. Remove garlic skin and bay leaves.


Shred meat, add vinegar, and sprinkle with cilantro before serving with shredded cheese and toasted corn tortillas.


Serve with fresh Pico de Gallo.

You Might Also Like

No Comments

Leave a Reply