Contigo® Skirt Steak Ropa Vieja


  1.  Mix Ancho Chipotle Sauce and fruit juices together in a mixing bowl; and refrigerate.
  2. Place skirt steak and marinade in a zip-lock bag. Allow to marinate 2-4 hours refrigerated.
  3. Heat 1 tbsp. oil in a large frying pan over medium-high heat; add marinated skirt steak. Sear well on both sides. Remove skirt steak to plate.
  4. In same pan, heat remaining oil over high heat, add garlic, peppers & onions, ancho, paprika, cumin, oregano and salt. Simmer for 3-4 minutes.
  5. Add salsa base, bay leaves, and skirt steak. Cover with foil, braise in 300-degree oven until meat is cooked well and shreds easily.
  6. Remove from oven, let cool 15 minutes.
  7. Shred skirt steak, using two forks to pull meat apart. Remove bay leaf, add olives and vinegar.
  8. Serve with cilantro rice and tostones. Garnish with cilantro sprigs or freshly chopped cilantro.


  • 1 1/2 lbs Contigo® Outside Skirt Steak
  • 1 cup Hellman’s® Ancho Chipotle Sauce
  • 1/2 cup Ascend® Juice, Orange 100%
  • 1/2 cup Ascend® Juice, Pineapple
  • 2 tbsp Brilliance® Cottonseed & canola oil, divided
  • 5 Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 1/2 cups Roastworks® Roasted Peppers & Onions
  • 2 tsp McCormick® Ancho Chili Powder
  • 2 tsp McCormick Culinary® Paprika
  • 2 tsp Roma® Cumin, Ground
  • 2 tsp Roma® Oregano
  • 2 tsp Morton® Kosher salt
  • 1 each McCormick® bay leaf
  • 14 oz Contigo® Salsa base ground tomatoes
  • 1/3 cup Roma® olives green, sliced
  • 2 tsp West Creek® Vinegar, White, Distilled
  • 12 pc Contigo® Tostones
  • 12 oz Simplot® Cilantro Lime Rice & Fire Roasted Corn Fiesta Blend