Ropa Vieja with Cauliflower Tortillas and Baked Plantains with Savory Cashew Sauce

  • COURTESY OF LISA EBERHAHNLisa Eberhahn made Ropa Vieja with Cauliflower Tortillas and Baked Plantains with Savory Cashew Sauce for week four of the Cook of the Week Challenge.

    COURTESY OF LISA EBERHAHNLisa Eberhahn made Ropa Vieja with Cauliflower Tortillas and Baked Plantains with Savory Cashew Sauce for week four of the Cook of the Week Challenge.

 
Posted10/29/2019 6:00 AM

Ropa Vieja

1 1/2 pounds Prḗ Brand Beef Chuck Roast

                                                                                                                                                                                                                       
 

1T extra virgin olive oil

1 large onion, chopped

1 red bell pepper, chopped

4 garlic cloves, minced

2t sweet paprika

1/2T dried Mexican oregano

1t ground cumin

1/2t cayenne pepper

3/4C Goose Island Oktoberfest Beer

1 28oz can whole peeled tomatoes

1 bay leave

1/4C pimiento-stuffed Spanish olives, halved crosswise

1 1/2t white vinegar

Salt and pepper to taste

Chopped cilantro for garnish

Place a rack in lower third of oven; preheat to 350°.

Pat roast dry with paper towels Season with salt and pepper. Heat oil in a large ovenproof pot over high heat. Cook chuck roast, turning occasionally, until browned on both sides. 5-7 minutes per side. Transfer to a plate.

In the same pot, sauté onion and bell pepper until softened and beginning to brown, 12--14 minutes. Add garlic, stirring frequently and scraping bottom of pan until vegetables are golden brown, 3--5 minutes. Stir in paprika, oregano, cumin and cayenne until vegetables are coated; continue to cook until spices are fragrant, about 1 minute. Stir in beer, stirring occasionally until evaporated. Add tomatoes and coarsely break up with a spoon (they'll continue to break down as they cook). Bring to a boil, stirring occasionally, until liquid is reduced by half, about 5 minutes.

by signing up you agree to our terms of service
                                                                                                                                                                                                                       
 

Nestle roast into tomato mixture and add bay leave. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½--3 hours. Let cool 15 minutes.

Discard bay leaves. Using 2 forks, shred beef into the sauce. Stir in olives and vinegar.

Garnish with chopped cilantro.

Cauliflower Tortillas

1 large head cauliflower

2 large eggs

1/4C cilantro, separated

1/2 medium lime, juiced

Salt and pepper to taste

1/2-1T extra virgin olive oil

Preheat the oven to 350° and line a baking sheet with parchment paper.

Trim the cauliflower and cut it into small uniform pieces. Pulse in a food processor along with half of the cilantro until you get a couscous-like consistency. The finely riced cauliflower should make about 2 1/2 cups packed.

                                                                                                                                                                                                                       
 

Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible. Let cool 10-15 minutes.

In a medium bowl, whisk the eggs. Add in cauliflower, remaining cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 8 small tortillas on the parchment paper.

Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

Heat a small skillet on medium and coat with a small amount of olive oil. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

Baked Plantains with Savory Cashew Sauce

2 plantains, sliced into 1/2" thick slices

Vegetable cooking spray

1T butter

1 small-medium jalapeno, minced about 1T

1/4C Nutty Infusions Salted Caramel Cashew Butter

2T beef stock

1T Goose Island Oktoberfest Beer

2t lime juice

White pepper

Zest from 1/2 a lime

Preheat oven to 350°.

Spray a small pan with cooking spray. Place plantain slices in a single payer and spray slices with oil. Bake 10-15 minutes until golden brown.

Melt butter in a small pan and sauté jalapeño, about 5 minutes. Add the next 4 ingredients Add pepper to taste. Cook on low until heated through. Serve with baked plantains. Top with lime zest.

Serves 4

t = teaspoon

Delicioso, enjoy! T = Tablespoon

C = cup

Lisa Eberhahn

All recipes are unedited

0 Comments
                                                                                                                                                                                                                       
 
Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.