This recipe was created by Trailhead, a hiking partner I did a number of trips with back in the day. She liked eating new meals on every trip and really enjoyed taking her home cooked favorites and converting them for using on the trail.
Ropa Vieja
Ingredients:
- 1 cup instant rice
- ¼ cup dried shredded beef* or freeze-dried shredded beef
- 2 Tbsp tomato powder
- 2 Tbsp dried onion
- 1 tsp low sodium beef bouillon
- 1 tsp dry parsley
- Pinch to ½ tsp red pepper flakes (depending on your heat tolerance)
Also Take:
- 1 Tbsp or packet olive oil
Instructions:
At home pack all the dry ingredients into a quart freezer or sandwich bag.
FBC method:
Add 1¼ cups near boiling water and oil to the freezer bag, stir well, seal tightly and place in a cozy for 15 minutes.
Mug method:
Add 1¼ cups boiling water and oil to the dry ingredients in an insulated mug. Stir well, cover tightly and let sit for 15 minutes.
One pot method:
Bring 1¼ cups water and oil to a boil, turn off the stove and add in the dry ingredients. Stir well, cover tightly and let sit for 15 minutes. In cooler temperatures or at high altitude use a pot cozy to insulate.
Serves 1.
Notes:
Ropa Vieja translates to “old clothes” because the shredded beef gives the impression of tattered clothing. Trailhead cooked up a beef roast, then shredded it. Afterward she dehydrated it for the meat used in this recipe. When revisiting the recipe I used freeze-dried shredded beef, which sometimes can be found. With modern cooking technique though, cooking a roast up in an InstaPot, then shredding and dehydrating works well. It will be very tender.
