How long can I store leftovers?

Store leftover meat and slaw separately; meat up to 3 days in the refrigerator, slaw up to 2 days.

Can I make this ahead?

Yes, both the meat and slaw can be prepared a day ahead and stored in the fridge.

What if I don't have a slow cooker?

You can braise the beef in a Dutch oven at 300°F (150°C) for about 3 hours.

How can I make this dish spicier?

Add chopped jalapeños to the slaw or increase the amount of hot sauce when serving.

Can I use a different meat?

Yes, chicken or pork can be substituted, though cooking time may vary.

Panamanian Ropa Vieja Tacos with Fresh Cilantro Slaw

Name: Panamanian Ropa Vieja Tacos with Fresh Cilantro Slaw
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 lbs beef brisket; 1 large onion; 3 cloves garlic; 1 bell pepper; 1 can crushed tomatoes; 1 cup beef broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper; Shredded cabbage; Grated carrots; Fresh cilantro; Lime juice; Olive oil; Salt and pepper; Soft corn tortillas; Lime

Savory meat wrapped in tender tortillas, topped with a zesty, herbaceous slaw

This delicious dish combines the rich flavors of traditional Panamanian Ropa Vieja with the fresh, crisp elements of a cilantro slaw, all nestled in a warm tortilla. Perfect for a lively dinner or a casual brunch.

3 h
6
Intermediate

Ingredients

For the Ropa Vieja

2 lbs beef brisket

trimmed and cut into large chunks

1 large onion

sliced

3 cloves garlic

minced

1 bell pepper

sliced

1 can crushed tomatoes

14 oz

1 cup beef broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper

to taste

For the Cilantro Slaw

Shredded cabbage

2 cups

Grated carrots

1 cup

Fresh cilantro

½ cup, chopped

Lime juice

2 tablespoons

Olive oil

1 tablespoon

Salt and pepper

to taste

For the Tacos

Soft corn tortillas

Lime

cut into wedges

Preparation

Marinating the Beef

Combine beef mixture

In a large bowl, combine beef, onions, garlic, bell pepper, crushed tomatoes, and beef broth.

Season the mixture

Stir in cumin, smoked paprika, salt, and pepper.

Marinate

Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Do not over-marinate the beef, as it may result in a mushy texture.

Preparing the Cilantro Slaw

Mix vegetables

In a medium bowl, mix together cabbage, carrots, and cilantro.

Dress the slaw

Add lime juice and olive oil, tossing to coat.

Season and chill

Season with salt and pepper. Chill until ready to serve.

Cooking Process

Braise the beef

Cook the marinated beef mixture in a slow cooker on low for 8 hours or until the beef is tender and easily shredded.

Prepare the slaw

Prepare the slaw while the beef is cooking for optimal freshness.

Warm the tortillas

Use a dry skillet over medium heat to warm each tortilla for about 20 seconds per side.

Slightly warm the tortillas before serving for enhanced flavor and flexibility.

Plating & Serving