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.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
Store leftovers in an airtight container in the refrigerator.
Reheat in a lightly oiled skillet over medium heat until warmed through and crispy.
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