This document provides a recipe for stuffed potatoes with ropa vieja and avocado pudding. It includes instructions to make the ropa vieja by searing and braising beef, then sautéing onions, tomatoes, and mushrooms to mix with the shredded meat. It also provides directions for hollowing out potatoes and frying them, then filling with the ropa vieja and baking. Finally, it describes making a creamy avocado pudding to top the stuffed potatoes.

1. CRIOLLA POTATO STUFFED WITH ROPA
VIEJA WITH HASS AVOCADO PUDDING

2. CRIOLLA POTATO STUFFED WITH ROPA
VIEJA WITH HASS AVOCADO PUDDING
FOR THE HASS AVOCADO PUDDING
• 30 ml. water
• 300 grams Hass avocados, very ripe
• 1⁄2 tsp. powdered sugar
• 1⁄4 tsp. salt
• 30 ml. lime juice
FOR THE ROPA VIEJA
• 250 grams beef- sirloin or hanger steak
• 75 grams crimini mushrooms, sliced
• 75 grams fresh tomato, in 1.5 cm. cubes
• 50 grams white onion, finely chopped
• 50 grams shallot, finely chopped
• 25 grams tomato paste
• 3 Tbsp. sunflower seed or canola oil
• 1 bottle beer
• 250 ml. beef, pork or chicken stock
salt & pepper to taste

3. INSTRUCTIONS
1
To prepare the meat, season the steak with
salt and pepper and sear both sides in a hot
skillet with 1 Tbsp. of the oil.
2
Put the meat into a pressure cooker with
the beer and the broth. Cook for 1 hour and
15 minutes. Remove the meat and allow to
cool before shredding.
3
In the sames killet, sautée the white onion
and the shallot with another Tbsp. of the oil.
Cook for 2 minutes over medium heat and
then add the fresh cubed tomato. Cook for
another minute and then add the
mushrooms and the last Tbsp. of oil. Season
the mixture with salt and pepper to taste.
Cook the mushrooms for 3 minutes and add
the tomato paste. Let the tomato paste
cook and caramelize for another 3 minutes

4. 4
Add the shredded beef and mix well to
combine all ingredients.
5
For the potatoes, carve out the center of
each potato with a melon baller, leaving a
small round hole for filling.
6
Fry the potatos in 350ºF (177ºC) oil for 5
minutes or until they are dark golden brown.
Drain on paper towel.

5. 7
For the Hass avocado pudding, place all the
ingredients in a blender and process for
several minutes on low speed until a
creamy, smooth texture is achieved.
8
Fill the potatoes with the ropa vieja and
place in an oven proof pan.
9
Bake for 10 minutes at 400 ºF (204 ºC).

6. 10
Top each of the stuffed potatoes with a small spoonful of avocado pudding and serve.