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Slow-Cooker Ropa Vieja Tostadas

Slow-Cooker Ropa Vieja Tostadas
  • Prep 15 min
  • Total 6 hr 0 min
  • Servings 6
We paired ropa vieja with tostadas for a Mexican twist on the Cuban stew. Let your slow cooker do the work.
By Yvette Marquez
Updated November 5, 2013

Ingredients

Ropa Vieja

  • 1 1/2 lb beef skirt steak
  • 1 bay leaf
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup chopped red onion
  • 1 cup chopped green bell pepper
  • 3 cloves garlic
  • 1/2 cup green olives, sliced
  • 1 tablespoon capers
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce

Shells

  • 1 package (4.5 oz) Old El Paso™ tostada shells (12 shells)

Toppings, if desired

  • 3 ripe avocados, pitted, peeled, sliced
  • 2 cups crumbled queso fresco cheese (8 oz)

Steps

  • 1
    Spray 6-quart slow cooker. Place Ropa Vieja ingredients in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until beef is tender.
  • 2
    Discard bay leaf. Remove beef from slow cooker; pull into shreds with 2 forks. Return beef to slow cooker; stir to combine with liquid.
  • 3
    To assemble, place each tostada shell on serving plate; spoon ropa vieja on shell. Top with avocado and cheese.

  • Ropa vieja also makes a delicious filling in tacos, burritos and enchiladas. It's great on nachos and salads, too.
  • This meat freezes and reheats well. It's a great thing to have on hand for a quick meal.
  • For a family dinner or a big party, this makes a delicious meal.

No nutrition information available for this recipe
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