Contigo® Skirt Steak Ropa Vieja
Directions
- Mix Ancho Chipotle Sauce and fruit juices together in a mixing bowl; and refrigerate.
- Place skirt steak and marinade in a zip-lock bag. Allow to marinate 2-4 hours refrigerated.
- Heat 1 tbsp. oil in a large frying pan over medium-high heat; add marinated skirt steak. Sear well on both sides. Remove skirt steak to plate.
- In same pan, heat remaining oil over high heat, add garlic, peppers & onions, ancho, paprika, cumin, oregano and salt. Simmer for 3-4 minutes.
- Add salsa base, bay leaves, and skirt steak. Cover with foil, braise in 300-degree oven until meat is cooked well and shreds easily.
- Remove from oven, let cool 15 minutes.
- Shred skirt steak, using two forks to pull meat apart. Remove bay leaf, add olives and vinegar.
- Serve with cilantro rice and tostones. Garnish with cilantro sprigs or freshly chopped cilantro.
Ingredients
- 1 1/2 lbs Contigo® Outside Skirt Steak
- 1 cup Hellman’s® Ancho Chipotle Sauce
- 1/2 cup Ascend® Juice, Orange 100%
- 1/2 cup Ascend® Juice, Pineapple
- 2 tbsp Brilliance® Cottonseed & canola oil, divided
- 5 Peak Fresh Produce® Garlic, Clove(s), minced
- 1 1/2 cups Roastworks® Roasted Peppers & Onions
- 2 tsp McCormick® Ancho Chili Powder
- 2 tsp McCormick Culinary® Paprika
- 2 tsp Roma® Cumin, Ground
- 2 tsp Roma® Oregano
- 2 tsp Morton® Kosher salt
- 1 each McCormick® bay leaf
- 14 oz Contigo® Salsa base ground tomatoes
- 1/3 cup Roma® olives green, sliced
- 2 tsp West Creek® Vinegar, White, Distilled
- 12 pc Contigo® Tostones
- 12 oz Simplot® Cilantro Lime Rice & Fire Roasted Corn Fiesta Blend
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
