Slow Cooker Ropa Vieja Nachos



  • 1 pound of flank steak
  • 3 tablespoons of cumin
  • 1 cup of chicken broth
  • 8 ounces of tomato sauce
  • 6 ounces of tomato paste
  • 1 tablespoon of white vinegar
  • 3 cloves of minced garlic
  • 1 tablespoon of salt
  • 1 onion
  • Half of a red bell pepper
  •  Half of a green bell pepper
  • Half a cup of chopped fresh cilantro
  • 1 tablespoon of olive oil
  • Tortilla chips
  • Shredded Mexican style cheese
  • 1 can of refried beans
  • Sour cream


  • Serving Size: 5
  • Cook time: 5 Hours and 30 Minutes
  • Rub both sides of the steak with half of the cumin and a dash of salt.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and sear the steak until it’s browned on both sides.
  • Add the steak to your slow cooker. 
  • Chop the bell peppers, onion, and cilantro.
  • Add the bell peppers, onion, and cilantro to your slow cooker.
  • Cook on low for about 5 hours or until meat shreds easily with a fork.
  • Once done, shred the meat inside the slow cooker, and allow the meat to sit for about 15-20 minutes before serving.
  • Serve over tortilla chips alongside the refried beans, shredded cheese and sour cream.