Storage and Reheating
Be sure to store the beef separately from the tortillas and salsa! Once cooled to room temp, ropa vieja will last up to 5 days in the refrigerator in a sealed container. Simply warm it up in a pot with a bit of liquid to enjoy it again. Store the salsa in a separate container, also in the fridge, for about 2-3 days. So, for this particular recipe, go make yourself some Ropa Vieja. You can use my recipe from the link above, or make your own version. The one I use ROCKS! What really sends these tacos over the top, though, might just be the salsa inspired by Cuban Mojo Sauce. It’s a salsa in its own right, but is more blended and used as a marinade or finishing sauce. It compliments these shredded beef tacos perfectly. For the tacos:
Ropa Vieja Cuban-style shredded beef Mojo salsa (see below) Warmed flour tortillas Favorite hot sauce for serving
For the salsa:
Tomato Jalapeño pepper White onion Garlic Lime juice Orange juice Fresh cilantro Fresh basil Salt and pepper to taste
Make the beef SO flavorful. Next, you’ll cook down some fresh vegetables, season them up and add in the stock along with tomato paste and other seasonings. Finish the beef off in this sauce for about 30 minutes to let the flavors mingle. Keep it warm. Keep your slow cooked shredded beef warm in a pot on the stove. That way, when your tacos are ready to be assembled, you’ll be ready to go! Make the salsa. Prepare the mojo salsa by combining all of the ingredients in a bowl. Mix well, then place in the fridge for at least 1 hour to really allow the flavors to mingle. Assemble the mojo tacos. Serve about 2 ounces of shredded beef per warmed tortilla, then top with salsa and a dash of hot sauce. Enjoy! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.
