The origin of the Canarian ropa vieja recipe
There are different theories about the origin of the Canarian ropa vieja recipe. On the one hand, it is believed that it comes from a Sephardic dish known as ‘handrajos’ (rags), because the meaning of that word has a lot to do with the real Canarian ropa vieja.
It is made of shredded meat, since it is based on the use of the leftovers of other dishes for its preparation.
Another theory about the origin of the Canarian ropa vieja suggests that it is related to the shops selling second-hand clothes, as stated in the Covarrubias Dictionary in 1611.
In any case, this dish was exported from the Canary Islands to several Latin American countries, such as Colombia, Costa Rica, Chile, Honduras, Mexico, Nicaragua, Panama, Dominican Republic, Venezuela, and especially Cuba, where it is still one of the most representatives dishes of its cuisine and from where also comes another of the theories about the origin of this dish.
It is said that a Cuban man sold all his clothes to feed his family and, with the raised money, bought enough meat to make dinner for his family. Hence the name of this recipe.
Be that as it may, historians agree that this dish originated in the Canary Islands and it has spread to other Spanish areas and countries all over the world.
Ingredients of the Canarian ropa vieja
It is a very filling recipe. It is based on Canarian stew, from which shredded meat is obtained along with other leftovers such as chickpeas or cardoon to prepare a dish that is actually two dishes in one, since the first step is to cook a stew. What ingredients are needed? Write them down because there are a few!
- Leftovers of meat and chicken from a stew
- Broth from the stew
- Cooked Canarian chickpeas (from the stew)
- Two potatoes
- An onion
- Two cloves of garlic
- Two tomatoes
- Olive oil
- Salt
- A pepper (green or red)
- Two bay leaves
- Oregano
- Black pepper
- Parsley or coriander
- Dried thyme
- Sweet paprika
- White wine
Preparation of the Canarian ropa vieja
How is this recipe made? Follow these instructions for its preparation:
- Shred the leftover meat and chicken and set them aside.
- Peel the potatoes and cut them into cubes to fry them until they turn golden brown.
- Peel and chop the onion and the garlic. Then fry them in a pan.
- When they are golden brown, add the julienned pepper and then the crushed tomatoes.
- Add the paprika and fry for a few minutes.
- Add the bay, thyme, organo and black pepper
- Add the chickpeas and salt a little bit of broth and white wine (the latter is optional)
- Cover and let it boil for 5 minutes
- Add the fryed potatoes
- Stir everything well to mix the flavours
When you have finnished the recipe, you can serve it in a earthenware dish or bowl and garnish with parsley or coriander. The result is a filling dish with great flavour.
