Thursday, February 12, 2015

Ropa Vieja - a delicious non-traditional variation (Gluten-Free)

Ropa Vieja (Cuban-Style Shredded Meat)

Ropa Vieja stuffed buritto topped with Tomatillo Ranch Dressing

This dish has excellent flavor and is great used so many ways. We love it in tacos, burritos, wraps, tostadas, and on top of salads.

Left over roast turkey is terrific prepared this way, especially the dark meat. This Thanksgiving, My husband and I brined and roasted 2 Thanksgiving turkeys for our family gathering. What were we thinking?! We heard that roasting 2 smaller turkeys was the way to go. well I don't think our 2 turkeys were that small. We had over a turkey left over. We put most of the turkey in the freezer. Later, I shredded the turkey and made this Ropa Vieja. My family loves it. I packaged it into about 6 quart-sized zip-lock bags and put them in the freezer. 1 bag is more than enough for a family meal.

I love that I can prepare a large batch and then have quick, delicious meals for later.


2 large onions, cut into thin rings, then halved
3 pounds shredded turkey meat (all dark or dark with some light meat)
9 cloves garlic, mashed with 2 t. BioSalt (recipe on this blog), or sea salt
1/2 cup, or more coconut oil (deodorized 76-degree)
1/2 t. garlic powder
1 T. onion powder
1 t. Mexican oregano, crushed between palms
1 T. sweet paprika
1 T. ground cumin
1 T. Ancho Chile pepper powder
50 grinds of freshy ground black pepper
1 t. annatto powder, optional
1/4 c. or more Red Palm oil


Saute sliced onions in 2 T. of the coconut oil until brown and getting crispy.
Lightly dredge the shredded turkey meat in about 1/4 to 1/3 cup gluten-free flour (recipe on blog).
Place the dredged turkey into the pan with the browning onions.
Add the rest of the coconut oil into the pan.
Toss and cook the meat over medium-heat and start browning the meat.
Add the seasonings and toss to coat the meat evenly.
Keep browning, turning occasionally.
Add the Red Palm oil when the meat is almost done browning. mix in well.
The meat should be moist, nicely colored, and fragrant.
Check the seasonings and adjust to taste.
Remove from heat and serve.
Freeze the leftovers in meal-sized portions.