Panamanian Ropa Vieja Tacos with Fresh Cilantro 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 c
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine beef mixture
In a large bowl, combine beef, onions, garlic, bell pepper, crushed tomatoes, and beef broth.
- 2
Season the mixture
Stir in cumin, smoked paprika, salt, and pepper.
- 3
Marinate
Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Tip: Do not over-marinate the beef, as it may result in a mushy texture.
Preparing the Cilantro Slaw
- 1
Mix vegetables
In a medium bowl, mix together cabbage, carrots, and cilantro.
- 2
Dress the slaw
Add lime juice and olive oil, tossing to coat.
- 3
Season and chill
Season with salt and pepper. Chill until ready to serve.
How to Make Panamanian Ropa Vieja Tacos with Fresh Cilantro Slaw
Total time: 4 h · Yields 6 servings
- 1
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.
- 2
Prepare the slaw
Prepare the slaw while the beef is cooking for optimal freshness.
- 3
Warm the tortillas
Use a dry skillet over medium heat to warm each tortilla for about 20 seconds per side.
Chef's Tips
Further reading
Frequently asked questions
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.
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