Romperopas
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.
Forkinによるオリジナルレシピ
- 合計時間
- 35 分
- 人数
- 4
- 難易度
- 簡単
下ごしらえ
材料
材料
- 2 大さじvegetable oil
- 1 個yellow onion, thinly sliced
- 3 片garlic, minced
- 2 個roma tomato, diced
- 500 gcooked shredded beef
- 1 小さじdried oregano
- 1 小さじsalt
- 0.5 小さじblack pepper, freshly ground
- 1 個serrano pepper, finely chopped(お好みで)
for serving
- 8 個corn tortilla, warmed(お好みで)
garnish
- 15 gcilantro, chopped(お好みで)
- 1 個lime, cut into wedges(お好みで)
調理器具
large skillet · spatula · cutting board · knife
作り方
手順
- 1
Heat the vegetable oil in a large skillet over medium-high heat.
約1 分
- 2
Add the sliced yellow onion and cook, stirring occasionally, for 5-6 minutes until softened and beginning to brown.
約6 分
調理のヒント： 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.
約1 分
- 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.
約4 分
- 5
Add the cooked shredded beef to the skillet, breaking it up and mixing it thoroughly with the vegetables.
約2 分
- 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.
約4 分
調理のヒント： 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.
約1 分
- 8
Serve the romperopas immediately, garnished with fresh cilantro and lime wedges, with warm corn tortillas on the side.
約1 分
おいしく保存
Store leftovers in an airtight container in the refrigerator.
Reheat in a lightly oiled skillet over medium heat until warmed through and crispy.