Slow cooked, tender, falling-apart soft steak is one of my all-time favorite foods. It goes great with rice or tucked into taco shells, but my favorite way to serve it is wrapped inside a burrito with a sprinkle of cheese, fresh avocado, lettuce, tomato and a drizzle of sour cream.
For the ropa vieja:1.
If using a slow cooker with a sear function, crank it up. If not, use a Dutch oven for this first part and transfer to slow cooker later.2.
Place oil in cooker and add in onion, red bell peppers and sauté until spotty brown, about 10 minutes. Add in dry spices and tomato paste and let cook for 30 seconds. Deglaze with white wine and let simmer for 2 minutes. Add in the soy sauce, bay leaves and steak pieces.3.
Cover and cook in the slow cooker on low for 6-7 hours, or high for 4-5 hours, or until beef is super fork tender and shreddable.4.
Take out steak and shred on a cutting board. Discard bay leaves and add shredded meat back into the slow cooker. Add olives and white wine vinegar. Season to taste.
For the burritos:
Place some of the ropa vieja on a flour tortilla, then allow guests to fill it up with their own choice of toppings or add cheese, lettuce, tomatoes, avocado and sour cream. Wrap and fold the filled tortilla into a burrito and enjoy!