Ropa vieja canaria

Ingredients

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• 300 g cooked beef and chicken from the puchero, shredded

• 250 g cooked chickpeas

• 2 medium potatoes

• 1 onion

• 3 garlic cloves

• 1 green or red pepper

• 200 g crushed tomato

• 100 ml white wine (optional)

• 100 ml puchero broth

• 1 bay leaf

• 1 teaspoon sweet paprika

• 1 teaspoon oregano

• 1 sprig of thyme

• Olive oil, salt and pepper

• Chopped parsley or coriander, to serve

Preparation

1. 01Shred the meatWith your hands or two forks, pull the beef and chicken from the puchero into fine strips. Set aside.
2. 02Fry the potatoesPeel the potatoes, cut into small dice and fry in hot oil until golden. Drain on kitchen paper.
3. 03Make the sofritoIn a pot with a little oil, sauté the chopped onion and garlic until golden, then add the pepper cut into strips.
4. 04Add the tomatoAdd the crushed tomato, and the white wine if using, and cook until you have a thick sofrito with no excess liquid.
5. 05Bring it togetherAdd the paprika, stir for a minute and add the shredded meat, chickpeas, bay leaf, thyme, oregano and pepper. Season and moisten with the broth. Cover and cook for about 5 minutes.
6. 06Mix with the potatoesAdd the fried potatoes, mix gently and serve at once with chopped parsley or coriander on top.

Variations

• With chorizo, which some recipes add to the sofrito.
• With pitted olives, optional.
• Without wine: only with broth, depending on the household.