Recipes

For the Ropa Vieja

1. Boil the Beef: Place flank steak in a large pot with water, salt, and bay leaves. Boil until tender (about 1½–2 hrs). Remove and shred into thin shreds.
2. Make the Sofrito: In a pan, sauté onion, bell peppers, and garlic in olive oil until soft. Stir in cumin, oregano, crushed tomatoes, tomato sauce, and a splash of beef broth.
3. Combine + Simmer: Add the shredded beef to the sofrito. Mix well, cover, and cook on low heat for 20–30 minutes so flavors come together. Garnish with cilantro.

For the Garlic Aioli

1.  In a food processor, mix mayo, Greek yogurt, garlic, red wine vinegar, chili powder, cilantro, and lemon juice. Blend until smooth.

For the Mini Quesadillas

1.  Heat skillet over medium heat and lightly butter or oil it.
2. Place a tortilla, add ropa vieja and cheese, then top with another tortilla (or fold in half).
3. Cook until golden and crispy on both sides, cheese melted. Repeat with the remaining tortillas.

Serve hot with garlic aioli for dipping.