Slow Cooker Ropa Vieja Tacos

Stuff traditional Cuban braised beef, bell peppers and your favorite toppings into warmed yielding tortillas in these crowd-pleasing tacos.

Prep Time
Cook Time

Step 1: Cook steak

In bowl of slow cooker, stir together broth, 2 tbsp cilantro, garlic, cloves, bay leaves, cumin and 1 tsp salt. Add flank steak and turn to coat. Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 6 hours, or until meat is very tender.

Step 2: Shred steak

Transfer steak to cutting board; using 2 forks, shred steak. Strain broth mixture and set aside (discard solids).

Step 3: Cook vegetables

In large skillet set over medium heat, heat oil. Cook onion, green pepper, red pepper and remaining salt, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in tomato paste. Cook, stirring frequently, for 1 minute. Stir in reserved broth mixture, passata and vinegar; bring to a boil. Reduce heat to medium. Cook, stirring occasionally, for 10 minutes.

Step 4: Assemble filling

Stir in shredded beef. Cook, stirring occasionally, for 5 to 8 minutes or until sauce has thickened and flavors are married.

Step 5: Warm tortillas

Meanwhile, warm tortillas according to package directions.

Step 6: Assemble tortillas

Assemble beef mixture in tortillas. Garnish with avocado, cotija and remaining cilantro.


Substitute flank steak with skirt steak if desired.