Mika Leon

Ropa vieja grilled cheese 😮‍💨 aka what I’ll be having on repeat all summer 🔥

Ingredients
Fresh sourdough bread
Cheddar cheese slices
Ropa vieja
Mayonnaise

Instructions
Spread mayonnaise on the outside of each slice of sourdough. Fill the bread with ropa vieja, then top with cheddar cheese slices. Toast in a skillet over medium heat until the bread is golden & crispy and the cheese is perfectly melted. Slice and serve hot.

ROPA VIEJA 🇨🇺 the smell of my childhood 🥹

Ingredients:
 2 lbs. flank steak
 2 bay leaves
 1 yellow onion, thinly sliced
 1 red bell pepper, thinly sliced
 1 green bell pepper, thinly sliced
 ¼ cup olive oil
 4 cloves garlic, finely minced
 1 tbsp. Sazón completa
 ½ cup Spanish olives, roughly chopped + 2 tbsp. of the brine
 1 cup dry white cooking wine
 8 oz. tomato sauce
 1 ½ cups reserved beef broth / cooking liquid

Instructions
Cut the flank steak in half and place it in a large Dutch oven or caldero. Add the bay leaves and a generous pinch of salt. Add enough water to fully submerge the meat, about 10–12 cups. Bring to a boil over high heat, then skim off any foam that rises to the surface. Reduce the heat to a simmer over medium-low, cover, and cook for 1½ to 2 hours, or until the beef is very tender and easy to shred. If the meat is not yet tender, add a bit more water as needed and continue simmering until it easily pulls apart. Once done, reserve 1½ cups of the cooking liquid for later use, then discard the bay leaves and shred the beef using your hands or two forks.
In a large caldero or Dutch oven, heat the olive oil over medium heat. Add the sliced onion, red and green bell peppers, minced garlic, sazón completa and 1 teaspoon of salt. Sauté for 5–7 minutes, or until the onions are translucent and the peppers are softened. Deglaze the pan with the cooking wine, scraping up any browned bits, and let it cook down for 1–2 minutes to allow the alcohol to evaporate. Add the tomato sauce and reserved cooking liquid, stirring to combine.
Fold in the shredded beef and Spanish olives and olive brine. Stir well, taste, and adjust salt or seasonings as needed. Drop the heat to low, cover, and let it simmer for 15 minutes, or until the sauce has thickened and the flavors have come together. Taste for seasoning and adjust accordingly.