*  Exported from  MasterCook Mac  *
 
                                 Ropa Vieja
 
 Recipe By     : NY Times1988/tpogue@idsonline.com
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Beef                             Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        flank steak
    1 1/2  cups          water
    6      whole         garlic -- peeled
    6      whole         black peppercorns
                         salt to taste
    8                    poblano peppers -- fresh
      1/2  cup           lard, bacon drippings, or veg.oil
    2                    garlic clove -- peeled and sliced
    1      large         onion -- sliced 1/8 thick
                         flour tortilla
 
 1. Cut the flank steak in half horizontally so it will fit into a large Dutch
 oven. Place it in the pot and cover it with the water. Add the six whole
 cloves of garlic, along with the peppercorns and salt as desired. Place over
 low heat and bring the liquid to a simmer. Cover and continue cooking over low
 heat, turning the meat occasionally, until it is tender and well done, about
 one and a half to two hours.
 
 2. While the meat is stewing roast, peel and seed the peppers and slice each
 pepper lenghjwise into strips an eighth of an inch wide. Set aside.
 
 3. When the meat is tender, remove the Dutch oven from the heat and let the
 meat cool in its own broth. When it coolds enough to handle, remove it from
 the broth and place it on a cutting board. Slice the meat across the grain
 into stips about two inches across. Using your fingers, pull the meat into
 fine shreds. Return it to the broth.
 
 4. Heat the lard or other fat in a large heavy skillet over medium heat until
 it is rippling. Crush the sliced garlic cloves and add to the hot fat. Saute
 for one minute, stirring frequently. Add the sliced onions and saute until
 it’s somewhat soft, about three minutes. Add the reserved pepper strips to the
 pan and continue sauteing and stirring for about two minutes.
 
 5 Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch
 oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently
 until the flavors are blended about 10 to 15 minutes. Serve the meat hot,
 rolled up in heated flour tortillas.
 
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 Per serving: 271 Calories; 14g Fat (48% calories from fat); 28g Protein; 7g
 Carbohydrate; 69mg Cholesterol; 155mg Sodium