Skinny Latina Jackfruit Ropa Vieja
1 medium onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 jalapeño, thinly sliced (optional)
2 cloves of garlic, minced
1 tablespoon olive oil
1/4 cup tomato sauce
1 bay leaf
20 ounce can green jackfruit, drained and shredded
1/2 cup vegetable broth
½ cup of Skinny Latina Mother of All Marinades
1 teaspoon soy sauce
Salt and pepper to taste
small handful cilantro, chopped, for garnish
- Heat the oil in a large, heavy skillet (cast iron if you have it) over medium-high heat. Cook onion for 10-15 minutes, season with salt and pepper. Once onions are softened, add peppers (jalapeno if using), garlic and cook for 5 minutes. Add tomato sauce and let brown (while stirring) for about 10 minutes. Make sure to stir frequently to prevent burning.
- Add jackfruit, season with salt and pepper and stir well. Add Skinny Latina Mother of All Marinades, vegetable broth, and bay leaf. Stir and cover. Let simmer for 20-30 minutes in low heat.
- Remove lid and simmer to thicken sauce. Add soy sauce and taste for salt and pepper.
- This tastes best if made several hours or a day before serving to allow flavors to marry.
Top with cilantro at serving time. Buen Provecho!