My mom made the best ropa vieja in the country, or at least it was to me. She simply called it “shredded meat” and it was one of my favorite dishes. For a long time I wouldn't dare to try to prepare this recipe because it looked extremely difficult and complicated to prepare, until I discovered how simple it could be if you started the process a day in advance. That's how I started to experiment with this dish, fusing it with Peruvian recipes, like these stuffed potatoes for example. They result being very delicious when filled with juicy and substantial stuffing. Our stuffed potatoes are almost like a Salvadoran pupusa, a lot of work at first, but when you've got the technique under control, there's nothing simpler. Normally they're served on a dish of hot appetizers to snack on, but I love serving it as a main dish, sometimes with rice and always with criolla sauce. To organize myself from the very beginning, I cook the meat a day in advance. When it’s nice and soft, I let it cool completely right where it was cooked, but in the refrigerator. The next day I remove the layer of grease that formed on the surface, I heat it a little and I begin to shred it to then cook it in a delicious sauce so that it comes out juicy and well seasoned. If you want to learn how to make my stuffed potatoes, I'd tell you that these only take salt and pepper. The idea is to create a frame for the filling to cause and explosion of flavor. How do you like to stuff your potatoes?