Main CourseDinner

Romperopas

Name: Romperopas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tbsp vegetable oil; 1 pcs yellow onion thinly sliced; 3 clove garlic minced; 2 pcs roma tomato diced; 500 g cooked shredded beef; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 pcs serrano pepper finely chopped (optional); 8 pcs corn tortilla warmed (optional); 15 g cilantro chopped (optional); 1 pcs lime cut into wedges (optional)

A classic Mexican dish designed to use leftover shredded beef. The meat is pan-fried with onions, tomatoes, and garlic until savory and slightly crispy at the edges. It's a quick, flavorful main course perfect for filling tacos or serving alongside rice and beans.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy

Gluten-free

Mise en place

Ingredients

2 tbspvegetable oil
1 pcsyellow onion, thinly sliced
3 clovegarlic, minced
2 pcsroma tomato, diced
500 gcooked shredded beef
1 tspdried oregano
1 tspsalt
0.5 tspblack pepper, freshly ground
1 pcsserrano pepper, finely chopped(optional)

for serving

8 pcscorn tortilla, warmed(optional)

garnish

15 gcilantro, chopped(optional)
1 pcslime, cut into wedges(optional)

Equipment

large skillet · spatula · cutting board · knife

The method

Step by step

1
Heat the vegetable oil in a large skillet over medium-high heat.
About 1 min
2
Add the sliced yellow onion and cook, stirring occasionally, for 5-6 minutes until softened and beginning to brown.
About 6 min
Cook’s note: Don't rush this step; well-cooked onions provide a sweet flavor base.
3
Stir in the minced garlic and optional serrano pepper, and cook for about 30 seconds until fragrant.
About 1 min
4
Add the diced roma tomatoes and dried oregano. Cook for 3-4 minutes, breaking up the tomatoes with your spoon until they form a chunky sauce.
About 4 min
5
Add the cooked shredded beef to the skillet, breaking it up and mixing it thoroughly with the vegetables.
About 2 min
6
Spread the beef mixture into an even layer and cook without stirring for 3-4 minutes to allow the bottom to become brown and crispy.
About 4 min
Cook’s note: This creates a great texture contrast between the crispy and tender parts of the meat.
7
Stir the mixture and season with salt and black pepper to taste.
About 1 min
8
Serve the romperopas immediately, garnished with fresh cilantro and lime wedges, with warm corn tortillas on the side.
About 1 min

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat in a lightly oiled skillet over medium heat until warmed through and crispy.