Go Back
Print

Ropa Vieja

Course Main Course
Cuisine Mexican
Keyword Bison Pot Roast

Ingredients

Meat Preparation

  • 2.2 lbs Great Range Bison Pot Roast
  • 1/4 onion - cut in chunks
  • 1/4 bell pepper - cut in chunks
  • 3 whole garlic cloves
  • 2 tablespoons cooking oil
  • 1/4 gallon water - as needed
  • salt - as needed

Sauce

  • 2 tablespoons pig lard
  • 2 onions - chopped
  • 1 garlic clove - finely chopped
  • 4 roma tomatoes - cut in quarters
  • 2-4 chipotle chili peppers
  • 1/2 bell pepper - cut in chunks
  • 1 cube bouillon seasoning
  • 1 teaspoon soy sauce
  • salt - to taste

Salsa

  • 2-3 serrano chili peppers
  • 3 roma tomatoes
  • 1 whole garlic clove
  • 1/4 onion
  • pinch of salt

Instructions

Meat Preparation

  1. Place all ingredients into pressure cooker and cook for approx 75 until the meat is tender enough to shred.

  2. Let meat cool and then shred (lightly break apart with hands).

Sauce

  1. Combine ingredients and shredded, cooked meat. Place in frying pan for 10–15 minutes under medium-to-low heat. Add salt, as needed.

Salsa

  1. Roast the serrano chili peppers and roma tomatoes

  2. Combine roasted ingredients with garlic, onion, and salt. Lightly blend in electric blender to allow for some chunky consistency.

Recipe Notes

Lady Tacos de Canasta's Suggested Side Dishes and/or Pairings:

Rice serving, hand-made corn tortillas, or Mexican baguette (known as birote/bolillo/torcido in Spanish)

Unaged or aged mezcal liquor with half-wheels of orange or grapefruit and large-grain salt