Ropa vieja (cuba)

Yield: 8 servings

Measure Ingredient
2 pounds Leftover pot roast
2 teaspoons Salt
\N \N Freshly ground black pepper to taste
2 \N Cloves garlic, minced
3 teaspoons Vegetable oil
2 mediums Onions, chopped
2 mediums Tomatoes, peeled, seeded and chopped
2 mediums Green bell peppers, seeded and chopped
1 tablespoon Capers

'Old clothes'were a traditional way of serving leftovers, usually with french fries.

and garlic. In large, heavy skillet, heat oil and brown onions, tomatoes, and bell peppers for 5 minutes over medium heat, stirring occasionally. Add meat and capers. Lower heat and continue to cook for ten minutes. Serve hot.

From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING by Jessica B. Harris, Simon & Schuster, New York. 1991. Posted by: Karin Brewer, Cooking Echo, 8/92

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