I grew up eating Ropa Vieja all of the time. It was a weekly occurrence at my house. Even though it’s a Cuban dish, it’s also made in Nicaragua, although it’s called something else there. In Nicaragua it’s called shredded beef but in Spanish. All it is, is basically shredded flank steak in a tomato sauce with lots of tomatoes, onions and peppers and it’s super delicious. Ropa Vieja means old clothes in Spanish, and this dish is named that because the shredded beef and veggies are supposed to resemble old clothes/rags. And now you know, it’s your lesson of the day. Don’t say I never taught you anything.
I decided to take this childhood dish of mine and give it a fun and new twist by combining it with one of my all-time favorite dishes, sliders. So I mashed the two together and we now have these Ropa Vieja Sliders to devour this weekend. Just in case I haven’t mentioned it enough, I’m the self-appointed Slider King of the World, having written the book on it, and so I figured why not continue adding to my passion of sliders by throwing in a new one into the ring. These are relatively easy to make, so there are no excuses as to why you shouldn’t make them this weekend!
The ropa vieja itself takes a little while to cook, so it’s best to start it as soon as you can. This is one of those kinds of dishes that just gets better the longer it sits. Begin by searing the flank steak for about 2 to 4 minutes per side.