More Recipes Like Rick's Caribbean Ropa Vieja

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Cuban Ropa Vieja

Submitted by: MASTER815K

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

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Ropa Vieja

Submitted by: CHRISTYJ

Living In: Eureka, California, USA

Picante sauce enlivens the flavor of this pot roast, which simmers in red wine with onions. It makes great tortilla filling, and could also be served over rice.

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Ropa Vieja is a mainstay of the Cuban-American diet. It's traditionally made with skirt steak, a stringy cut of meat with the poetic name fajita (girdle) in Spanish. This recipe uses chicken breast and is fantastic; the leftovers are even better. It is wonderful served with white rice and fried plantains or a pineapple-coconut slaw.

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Ropa Vieja in a Slow Cooker

Submitted by: NC baking girl

This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!

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Caribbean White Beans

Submitted by: RIDGERAT

This wonderful combinataion of white beans, calabaza, and sazon is bursting with Caribbean flavors! This dish is great poured over rice, or left thin and eaten as a soup.

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Chili Rick's

Submitted by: RICHARDWROSS

Chocolate and spicy sausage are the signature ingredients in this beef and bean chili.

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Caribbean Jerk Pork Chops

Submitted by: MARVINTHEMARTIAN

Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!

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Saute of Beef with Wild Mushrooms

Submitted by: Martine Frost

An excellent main meal packed full of taste. Beef skirt makes a lovely rich sauce, which is ideal with the wild mushrooms.

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Caribbean Beef Loin Steaks

Submitted by: rosidaisy

Home Town: Van Nuys, California, USA

Living In: Brentwood, New York, USA

These steaks are flavored with a Caribbean-style marinade.

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Stuffed Flank Steak

Submitted by: BarbiAnn

Flank steak is pounded thin, and layered with prepared stuffing mix, green onions, and chopped bell pepper. It is then rolled up and baked for about an hour in a sauce of mushroom gravy and wine or apple juice, with garlic and Parmesan cheese.