Ropa Vieja with Arepas recipe
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Ingredients
- 1 (2 1/2 pound) chuck roast, or more to taste 1 tablespoon olive oil ½ teaspoon adobo seasoning, or to taste 1 cup beef broth 1/4 cup recaito ¼ cup recaito ¼ cup sofrito 1 (1.41 ounce) package sazon seasoning (without achiote) 1 onion, sliced 10 pimento-stuffed green olives 3 cloves garlic, chopped 1 (14.5 ounce) can fire-roasted diced tomatoes 2 carrots, peeled and sliced 2 ½ cups milk ¼ cup unsalted butter, cut into pieces 1 ½ cups arepa flour (pre-cooked white corn meal) 1 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon honey ½ teaspoon freshly ground black pepper 2 tablespoons vegetable oil
Nutrition Info
- 476.3 caloriescarbohydrate: 29 gcholesterol: 86 mgfat: 29 gfiber: 2 gprotein: 22.7 gsaturatedFat: 11.5 gservingSize: -sodium: 1628.5 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Ropa Vieja with Arepas
Directions
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Drizzle chuck roast with olive oil and rub adobo on top.
Pour beef broth into a slow cooker, add recaito, sofrito, and sazon. Add the chuck roast, onion, olives, and garlic. Cook on Low for 8 hours. Add diced tomatoes and carrots. Continue cooking until flavors blend, about 2 hours more.
Bring milk to a simmer in a small saucepan. Remove from heat and stir in butter.
Combine arepa flour, salt, and black pepper in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Form dough into 12 balls about 2 inches in diameter, flatten between palms into 3 1/2- to 4-inch patties about 1/3-inch thick.
Heat vegetable oil in a large nonstick skillet over medium heat. Fry 4 arepas at a time until lightly golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.