Recetas de Puerto Rico Carne Mechada from chefmilani.blogspot.com
Description
Carne mechada is a traditional dish from Puerto Rico that consists of shredded beef that is seasoned and cooked until tender. The meat is then mixed with a flavorful sauce made of onions, peppers, garlic, and tomato sauce. This dish is usually served with rice and beans, and it is often enjoyed by families during special occasions and holidays.
Prep Time
The prep time for carne mechada is approximately 20 minutes. This includes the time it takes to season the meat and chop the vegetables.
Cook Time
The cook time for carne mechada is approximately 2 hours. This includes the time it takes to cook the meat until tender and to prepare the sauce.
Ingredients
For the meat: - 2 pounds beef chuck roast - 1 tablespoon adobo seasoning - 1 teaspoon oregano - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper For the sauce: - 1/2 cup chopped onion - 1/2 cup chopped green bell pepper - 1/2 cup chopped red bell pepper - 2 cloves garlic, minced - 1/2 cup tomato sauce - 1/2 cup beef broth - 1 tablespoon olive oil
Equipment
- Large pot or Dutch oven - Cutting board - Knife - Wooden spoon
Method
1. Season the beef chuck roast with adobo seasoning, oregano, cumin, garlic powder, salt, and black pepper. Make sure the meat is evenly coated with the seasoning. 2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 5 minutes per side. 3. Add the chopped onion, green bell pepper, red bell pepper, and minced garlic to the pot. Stir to combine with the meat. 4. Add the tomato sauce and beef broth to the pot. Stir to combine all the ingredients. 5. Cover the pot and reduce the heat to low. Simmer for approximately 2 hours, or until the meat is tender and can be easily shredded with a fork. 6. Once the meat is tender, remove it from the pot and shred it using two forks. 7. Return the shredded meat to the pot and stir to combine with the sauce. 8. Serve the carne mechada with rice and beans.
Notes
- Carne mechada can also be made with pork shoulder or flank steak. - The meat can be cooked in advance and refrigerated until ready to serve. - Leftover carne mechada can be stored in the refrigerator for up to 3 days.
- Make sure to sear the meat before adding the vegetables and sauce to the pot. This will add flavor to the dish. - Use a fork to test if the meat is tender. If it can be easily shredded, it is ready. - If the sauce is too thick, you can add more beef broth or water to thin it out. - You can also add more vegetables to the dish, such as carrots or celery, for extra flavor and nutrition.
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