StewsMedium

Ropa Vieja

Name: Ropa Vieja
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Cuisine: Mexican
Ingredients: 1 White onion; 2 Chipotle chilli in adobo; 3 Guajillo chilli; 0.25 tsp Ground cumin; 3 Garlic clove; 700 g Beef flank; 5 Tomato; 2 leaves Bay leaf; 1 to taste Black pepper; 1 to taste Salt; 1 Carrot; 1 Potato; 2 tbsp Vegetable oil

140 min (20 prep + 120 cook) Medium 6 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Shredded beef in a tomato and chilli sauce.

About this recipe

Ropa vieja is a shredded beef stew cooked with tomatoes, chillies and spices. Its name, meaning 'old clothes', comes from the appearance of the pulled meat fibres. A resourceful and satisfying dish popular in central and south-eastern Mexico, it is perfect for tacos and tostadas.

History & Origin

Mexican ropa vieja has its roots in Sephardic Spanish cooking, which arrived in the Americas with the colonisers and was adapted in the Caribbean and Mexico. Its picturesque name alludes to the appearance of the meat strands, which resemble strips of worn-out fabric. Although it shares its name with the Cuban version, Mexican ropa vieja is distinguished by the use of chipotle and guajillo chillies, ingredients that are distinctly Mesoamerican. It is a dish of resourcefulness par excellence: it was born as a way of repurposing the meat from the previous day's cocido or puchero stew, transforming it into an entirely new and flavoursome dish. It is served on tostadas, in tacos or as a main course with rice, and is especially popular in the central states of Mexico during Lent, when it alternates with meatless dishes.

Estimated cost

£8.74

Total cost

£1.45

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

24g

Protein

37g

Carbohydrates

21g

Fat

Fibre

827mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Place the beef flank in a large pot, covered by 5 cm of water. Add half an onion, 1 garlic clove, the bay leaves and salt. Bring to the boil, then simmer for 1.5–2 hours until very tender.
💡 Flank needs slow cooking — do not raise the heat or the meat will be tough.
2
Remove the beef and leave to cool for 15 minutes. Reserve 2 cups of the stock. Shred the meat finely with two forks.
3
Devein the guajillo chillies and soak in hot water for 15 minutes. Blend with the roasted tomatoes, half an onion, 2 garlic cloves and a little soaking water until smooth. Strain.
4
Peel the potatoes and carrots, cut into small cubes and boil in salted water for 10 minutes until just tender. Drain.
5
Finely chop the chipotle chillies in adobo.
6
Heat the oil in a large frying pan over medium-high heat. Fry the strained sauce for 5 minutes, stirring constantly, until it darkens and thickens.
7
Add the shredded beef, potatoes, carrots and reserved stock. Cook over medium heat for 15 minutes until everything is well combined and the sauce coats the meat.
8
Adjust the salt and pepper. Serve on tostadas, in tacos, or as a main course with rice and tortillas.