"Old Clothes"

This isn't a typical DFO since it has to be on the stove for awhile, so it makes sense to go ahead + cook enough for leftovers. It will make a terrific lunch the next day. I only use half of a small flank steak when I make it but there's enough sauce for a whole steak, if you're into that kind of thing.

Dinner for One: Ropa Viejo

Ropa Viejo (or 'Vieja' depending on who you ask - the name means "old clothes" in Spanish, so technically the 'a' is correct) is a Cuban dish usually made from leftover shredded beef and spicy tomato sauce. I like to cook it all at once to keep the clean-up to a minimum, and using an inexpensive cut of meat means it needs extra time on the stove to get tender. It's a little more of a time investment, but it's worth it!

How I made it:
Slice half of a large onion and three whole pickled jalapenos into quarter-inch slivers and dump them in a small saucepot. Throw half of a small flank steak on top and add a can of Salsa Ranchero. Fill the empty salsa can once with water + add it to the pot + then pour in enough beer to almost cover the meat.

Top the pot with a lid + place it over low heat for about an hour. It should maintain a gentle simmer (bubbles barely breaking the surface) and when it’s done the meat will be super tender & falling apart and the sauce will be significantly reduced and thickened.

Pull the piece of meat out, shred it with a fork (sometimes it’s easier to use two), return it to the pot + toss with sauce.

Serve over white rice with lots of chopped cilantro and sour cream.


It’s also great rolled in a tortilla burrito-style or atop a bowl of spicy black beans.

NOTE: You can find Salsa Ranchero on the Latin foods isle of your grocery store. Be warned… Salsa Ranchero can be nuclear, burn-your-face-off, hot – it really varies by brand and you may have to taste a few to find one that suits your pain tolerance or shift down to sauces called Salsa Fresca. OR…use the hot stuff + reduce it to half a can – just add more beer!