Ropa Vieja Beef Tacos with Cabbage Slaw
Shredded slow-cooked beef in a rich tomato-cumin sauce served in warm tortillas with a refreshing cabbage slaw. This cuban-inspired beef ready in about 165 minutes pairs (14 oz) diced tomatoes, tomato paste, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, thinly sliced against the grain flank steak
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 cup beef broth
- 2 cups, thinly sliced cabbage
- 2 tbsp lime juice
- 1/4 cup sour cream
Instructions
- Step 1: In a large pot, combine diced tomatoes, tomato paste, onion, garlic, cumin, and chili powder. Cook for 3 minutes until fragrant.
- Step 2: Add flank steak and beef broth, then bring to a simmer. Cover and cook on low heat for 2 hours, until meat is tender.
- Step 3: Remove steak and shred with two forks. Return to pot and simmer uncovered for 15 minutes to thicken sauce.
- Step 4: For slaw, toss cabbage with lime juice and a pinch of salt. Let sit for 10 minutes to soften.
- Step 5: Warm tortillas, spoon shredded beef over them, top with cabbage slaw, and add a dollop of sour cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ropa Vieja Beef Tacos with Cabbage Slaw take to make?
Total time is about 165 minutes (20 min prep + 145 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ropa Vieja Beef Tacos with Cabbage Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) diced tomatoes from drying out.
Can I substitute ingredients in Ropa Vieja Beef Tacos with Cabbage Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ropa Vieja Beef Tacos with Cabbage Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ropa Vieja Beef Tacos with Cabbage Slaw?
Cuban beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Very good for a 145-minute recipe. Would bump up the spice level though.
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