Carne Ripiada

The first time I tasted Carne Ripiada, I was mesmerized by the rich, savory flavors that filled my mouth. It was a chilly evening, and the aroma wafting through the kitchen was enough to make anyone’s stomach growl. As I sat down with friends and family, we shared stories and laughter, all while indulging in this tender, shredded beef dish. Each bite was a reminder of the warmth of home and the joy of gathering around the table. Preparing Carne Ripiada has since become a cherished ritual in my kitchen, one that brings everyone together, no matter how busy life gets. It’s more than just a meal; it’s a comforting hug in a bowl.

Ingredients You’ll Need for Carne Ripiada

Cooking is all about using fresh, quality ingredients that complement each other beautifully. For Carne Ripiada, we have a wonderful mix of robust flavors from the beef and spices, balanced with the freshness of vegetables. Each ingredient plays a key role in creating a rich, satisfying dish.

• 2 lbs beef flank (or flank, shank, chuck, or skirt)
• 1 teaspoon salt (more if needed)
• ¼ teaspoon pepper (freshly cracked or ground, more if needed)
• 1 sprig of thyme (optional)
• 1 teaspoon oregano powder
• 4 tablespoons vegetable oil (peanut, soy, or corn)
• 1 large red onion, cut into slices
• 3 cloves garlic (crushed or sliced)
• 1 cup diced carrot (optional)
• ½ cup red bell pepper, cut into cubes
• 2 cups tomato, cut into large cubes
• ½ tablespoon vinegar
• 1 cup tomato sauce

Preparation Steps for Carne Ripiada

Making Carne Ripiada is an enjoyable experience that fills your kitchen with irresistible aromas. The process is straightforward but requires patience as the beef becomes tender and flavorful. Let’s dive into the steps to create this comforting dish!

1. Start by seasoning the beef with salt and a pinch of black pepper. If you love herby flavors, add the thyme and oregano at this stage to really enhance the taste.
2. In a large cast aluminum or cast iron pot, heat half of the vegetable oil over medium heat until shimmering. Carefully sear the seasoned beef on all sides. You’ll want to achieve a nice brown crust, which will add depth to the flavor.
3. Once the beef is nicely browned, add enough water to the pot to cover the meat completely. This is where the magic happens, so cover the pot with a tight-fitting lid and simmer over low heat.
4. As the beef cooks, it will become very tender and start to flake apart. Be sure to rotate the meat occasionally to ensure even cooking. If the water level drops too low, add more as needed to keep it moist.
5. After about two hours, check the beef. By this point, it should be fork-tender. Once done, remove the pot from the heat, and let it cool down to room temperature.
6. Now comes the fun part! Once the beef is cool enough to handle, cut it into slices, no thicker than two inches, and shred the meat with your hands. This will give you those perfect, tender strands.
7. In a heavy saucepan, heat the remaining vegetable oil over medium heat. Add the sliced onion and cook until it becomes translucent. You’ll love how it brightens the dish!
8. Add the garlic, diced carrots, and red bell pepper to the saucepan. Let them simmer over low heat for about three minutes, stirring occasionally.
9. Next, it’s time to add the star of the show: the tomatoes! Toss in the tomatoes and continue to simmer for about ten minutes until they become tender and juicy.
10. To finish, add the vinegar, tomato sauce, and the shredded beef along with any remaining liquid from boiling the meat. Allow this mixture to simmer for about ten minutes over low heat, ensuring all the vegetables are cooked through.
11. Finally, taste and adjust the seasoning with more salt if needed. This is your moment to perfect the flavor!

Ways to Customize

There are so many ways to make Carne Ripiada your own! Here are just a few ideas to consider when preparing this delightful dish:

• Spice Level: Add chili powder or jalapeños to increase the heat level to your liking.
• Vegetable Options: Experiment with adding different vegetables like zucchini or corn for added flavor and nutrition.
• Slow Cooker Friendly: You can easily adapt this recipe for a slow cooker; just adjust the cooking time accordingly.
• Fusion Twist: Incorporate Asian flavors by adding soy sauce and ginger for a unique twist.
• Serving Style: Try serving the Carne Ripiada in lettuce wraps for a refreshing low-carb option.

Accompaniments for Carne Ripiada

• Serve with Rice: A bed of fluffy rice is perfect to soak up the delicious juices from the Carne Ripiada.
• Tacos or Burritos: Use the shredded beef as a filling for tacos or burritos, topped with fresh cilantro and lime.
• Side Salads: A crisp salad with a light vinaigrette pairs beautifully, balancing the rich flavors of the beef.
• Perfect for Gatherings: This dish is ideal for family gatherings or potluck dinners, where everyone can enjoy a hearty meal.
• Seasonal Pairings: Enjoy it in the fall with roasted vegetables for a comforting meal.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to three days, making it great for meal prep.
• Freezing: You can freeze the shredded beef for up to three months; just make sure to let it cool completely before packaging.

FAQ

Conclusion

Carne Ripiada is truly special due to its rich flavors and comforting nature that brings people together. It’s a dish that can transform an ordinary meal into an extraordinary experience. I encourage you to try making this delightful dish! You’ll find that it’s not only satisfying to eat but also a joy to prepare and share with loved ones.

Carne Ripiada

The ultimate comfort food, Carne Ripiada features tender, shredded beef simmered to perfection with aromatic spices. This easy weeknight dinner is not only satisfying but also packed with flavor, making it a must-try dish tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs beef flank Can substitute with flank, shank, chuck, or skirt
• 1 teaspoon salt More if needed
• ¼ teaspoon pepper Freshly cracked or ground, more if needed
• 1 sprig thyme Optional
• 1 teaspoon oregano powder
• 4 tablespoons vegetable oil Can use peanut, soy, or corn oil
• 1 large red onion Cut into slices
• 3 cloves garlic Crushed or sliced
• 1 cup diced carrot Optional
• ½ cup red bell pepper Cut into cubes
• 2 cups tomato Cut into large cubes
• ½ tablespoon vinegar
• 1 cup tomato sauce

Equipment

• Large Pot
• Saucepan
• Frying Pan
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. Season the beef with a teaspoon of salt, a pinch of black pepper, thyme, and oregano. In a large cast aluminum or cast iron pot, heat half of the vegetable oil. Sear the meat throughout (be careful with splatters, you're trying to cook the beef, not yourself). Add enough water to cover the meat and cover the pot with a tight-fitting lid. Simmer over low heat until the meat is very tender (it will start to flake). Rotate the meat every once in a while for even cooking. Add water if necessary to prevent it from becoming too dry. By the end, there should be about three cups of liquid remaining. Let it cool to room temperature.
2. Once the meat is cool enough to handle, cut it into slices no more than two inches wide and shred the meat with your hands.
3. In a heavy saucepan, heat the remaining vegetable oil and cook and stir the onions until they become translucent. Add the garlic, carrots, and red bell pepper and simmer over very low heat for three minutes.
4. Add the tomatoes and simmer for about ten minutes until tender.
5. Add the vinegar and tomato sauce along with the shredded meat and any remaining liquid. Simmer for ten minutes over low heat, or until all the vegetables are cooked through. Taste and season with salt to taste if needed.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the shredded beef for up to three months; let it cool completely before packaging.
• Pairing: Serve over rice or in tacos for a delicious meal.
• Meal Prep: This dish is great for meal prep; it tastes even better the next day!
• Slow Cooker: Consider adapting this recipe for the slow cooker for added convenience.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.