Photo: Lily Banse
Ropa Vieja with Fried Plantains
18 ingredients
openrecipes
Loosely translated as “old clothes,”
Estimated Nutrition (whole recipe, rough)
732
Calories
35g
Protein
31g
Fat
80g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Annatto | not in our table | 0 |
| Plantain | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb. flank steak or lean chuck
- 2 tsp. kosher salt
- 1/2 white onion, peeled but with root end intact, stuck with 1 whole clove
- 10 black peppercorns
- 1 bay leaf
- 2 Tbs. annatto oil or vegetable oil (see note above)
- 1/2 white onion, diced
- 1 green bell pepper, seeded and diced
- 1 small carrot, peeled and diced
- 3 garlic cloves, minced
- 1 Tbs. seeded and minced serrano chili
- 2 tsp. achiote paste (optional; see note above)
- 2 cups seeded and diced fresh tomatoes, or canned tomatoes, drained
- Pinch of ground cinnamon
- 1/3 cup jarred sliced red pimientos, drained
- 2 Tbs. capers, drained
- Fried green plantains for serving (see related recipe at left)
- Cooked white rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes