Subj : Re: Ropa Vieja
To   : JIM WELLER
From : Dave Drum
Date : Sat Sep 10 2022 05:57:00

-=> JIM WELLER wrote to DAVE DRUM <=-

DD>       Title: N.Y.T. Ropa Vieja

RH> Looks good; I'll have to see how iy compares to the recipies for the
RH> same in my Mexican cook books.

DD> Errrrrrrmmmmmm Ropa Vieja is a Cuban thing. Mexicans may have adopted
DD> it, though.

JW> The Cuban version is the most famous but it is made, with minor
JW> variations, all over the former Spanish Empire, including Mexico.
JW> Aura had a Dominican one and I have seen Filipino ones too. What they
JW> all have in common is shredded meat, usually beef, in a tomato
JW> sauce.

As I told Married Ruth none of my many local Mexican venues seem to have
it on their menus. And darned few of them offer park dishes at all.

JW> Here's a Mexican one from Kathy Pitts with no tomatoes in it:

JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

JW>       Title: Ropa Veja (Old Clothes)
JW>  Categories: Mexican, Beef, Crockpot, Onion
JW>       Yield: 1 Batch

I have that one in stock.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Walter's Cochinita Pibil
Categories: Pork, Vegetables, Herbs, Chilies, Citrus
     Yield: 4 servings

MMMMM-----------------------PORK & RECADO----------------------------
     4 lb (2 kg) bone-in pork
          - shoulder
     2    Sprigs oregano; rough
          - chopped
     1 tb Anatto seed; ground
     1    Habanero chile; seeded,
          - chopped
     3 cl Garlic; minced
     3    Whole cloves; ground
     1 tb Coriander seeds
     1 tb Peppercorns
     1 ts Cinnamon
     1 ts Salt
          Juice of 8 limes, bitter
          - oranges or white wine
          - vinegar
     8    Pre-soaked banana leaves
     4    Sections of baguette or
          - tortillas

MMMMM----------------------RED ONION SALSA---------------------------
     1 lg Red onion; diced
     2 tb (30 mL) olive oil
          Juice of 1 Seville orange or
          - 2 limes
     1 bn Cilantro leaves; fine
          - chopped
          Salt & pepper

MMMMM-----------------XNI-PEC SALSA (DOG'S NOSE----------------------
     4 lg Tomatoes; seeded, diced
     1 lg Onion; diced
     1    Habanero chile; seeded,
          - diced
     1 bn Cilantro leaves
          Juice and zests of 3 limes
          - or 2 Seville oranges
          Salt & pepper

 PORK & RECADO: Set oven @ 160ºC/325ºF.

 For the Recado, using a food processor, reduce all the
 ingredients except the lime or orange juice,
 baguette/tortillas and pork to form a paste. Add the
 juice and pulse until combined.

 Rub the meat with the Recado. Lay half of the pre-soaked
 banana leaves in a roasting pan. Put the pork shoulder
 on the banana leaves and cover with the remaining
 leaves. Pour the remaining Recado on top. Cover with lid
 or aluminium foil and bake in the oven for about 6 hours
 or until the meat falls off the bone.

 RED ONION SALSA: Meanwhile, for the mild salsa, mix all
 the ingredients together. Keep in the refrigerator until
 ready to serve.

 XNI-PEC SALSA (DOG'S NOSE): For the spicy salsa (dog's
 nose), mix all the ingredients together. Keep in the
 refrigerator until ready to serve.

 Serve meal with baguette sections or tortillas, add a
 ladle of the sauce and garnish with salsa.

 RECIPE FROM: http://www.foodnetwork.ca

 Uncle Dirty Dave's Archives

MMMMM

... Hey, it's bread with stuff on it, so it's a sandwich.
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