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Forkin
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Main CourseDinner

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.

Oryginalny przepis autorstwa Forkin

Łączny czas
35 min
Porcje
4
Trudność
Łatwy
Bezglutenowy
Romperopas

Przygotowanie stanowiska

Składniki

Składniki

  • 2 łyżkavegetable oil
  • 1 szt.yellow onion, thinly sliced
  • 3 ząbekgarlic, minced
  • 2 szt.roma tomato, diced
  • 500 gcooked shredded beef
  • 1 łyżeczkadried oregano
  • 1 łyżeczkasalt
  • 0,5 łyżeczkablack pepper, freshly ground
  • 1 szt.serrano pepper, finely chopped(opcjonalnie)

for serving

  • 8 szt.corn tortilla, warmed(opcjonalnie)

garnish

  • 15 gcilantro, chopped(opcjonalnie)
  • 1 szt.lime, cut into wedges(opcjonalnie)

Sprzęt

large skillet · spatula · cutting board · knife

Sposób przygotowania

Krok po kroku

  1. 1

    Heat the vegetable oil in a large skillet over medium-high heat.

    Około 1 min

  2. 2

    Add the sliced yellow onion and cook, stirring occasionally, for 5-6 minutes until softened and beginning to brown.

    Około 6 min

    Wskazówka kucharza: Don't rush this step; well-cooked onions provide a sweet flavor base.

  3. 3

    Stir in the minced garlic and optional serrano pepper, and cook for about 30 seconds until fragrant.

    Około 1 min

  4. 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.

    Około 4 min

  5. 5

    Add the cooked shredded beef to the skillet, breaking it up and mixing it thoroughly with the vegetables.

    Około 2 min

  6. 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.

    Około 4 min

    Wskazówka kucharza: This creates a great texture contrast between the crispy and tender parts of the meat.

  7. 7

    Stir the mixture and season with salt and black pepper to taste.

    Około 1 min

  8. 8

    Serve the romperopas immediately, garnished with fresh cilantro and lime wedges, with warm corn tortillas on the side.

    Około 1 min

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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