Looking for a flavorful dish that will leave your taste buds craving for more? Carne Mechada Puerto Rico Recipe is the perfect choice.

This dish is full of rich flavors, tender beef, and a combination of spices that make it a true comfort meal.

Whether you’re preparing it for a family dinner or a special gathering, Carne Mechada is guaranteed to impress.

The first time I made Carne Mechada, I was excited to try something new from Puerto Rican cuisine. The process may seem long, but trust me, the result is totally worth it.

The meat becomes so tender that it practically melts in your mouth, and the spices create a delicious flavor that fills the kitchen with an irresistible aroma.

So let’s dive into this wonderful recipe and discover how you can bring a taste of Puerto Rico into your home.

What is Carne Mechada Puerto Rico Recipe?

Carne Mechada is a traditional Puerto Rican dish made with slow-cooked beef that is shredded and cooked with onions, garlic, bell peppers, tomatoes, and spices.

The beef is usually a cut like flank steak or brisket, which is ideal for slow cooking because it becomes tender and juicy after hours of simmering.

The flavors of the dish come from a combination of sofrito (a mixture of garlic, onions, peppers, and herbs), spices, and sometimes even a splash of wine or vinegar to give it a little kick.

This recipe is very similar to the Venezuelan Carne Mechada or Cuban Ropa Vieja, but Puerto Rican Carne Mechada has its own unique twist with the use of local seasonings and techniques.

It’s often served with rice, beans, or tostones (fried plantains), making it a complete and satisfying meal.

How Carne Mechada Puerto Rico Recipe Tastes Like

The taste of Carne Mechada is a perfect balance of savory and slightly tangy, with a hint of sweetness from the onions and bell peppers.

The slow-cooked beef soaks up all the flavors from the sofrito and spices, creating a deep, rich flavor that makes every bite enjoyable.

The shredded beef has a soft, melt-in-your-mouth texture, which pairs wonderfully with the slightly chunky vegetables in the sauce.

If you like dishes with a bit of spice, you can easily add some hot peppers or a dash of hot sauce to the mix.

But even without extra heat, this dish packs plenty of flavors that will satisfy anyone who loves savory, home-cooked meals.

When Was I First Introduced to Shrimp Cargot?

The first time I heard about Shrimp Cargot was at a family gathering where everyone was discussing their favorite appetizers. I didn’t try it right away, but the name stuck with me.

Later, when I finally got the chance to taste it, I was surprised by how flavorful and unique it was. The shrimp, baked in garlic butter and topped with cheese, was rich and delicious.

While Shrimp Cargot might seem like a fancy dish, it’s actually easy to make, and it became one of my favorite appetizers for special occasions.

I was inspired by this experience to explore other flavorful and traditional dishes like Carne Mechada. Just like Shrimp Cargot, it’s a dish full of bold flavors that brings joy to the table.

Equipment

Slow Cooker or Large Pot with A Lid

Cutting Board and Knife
Large Skillet
Wooden Spoon or Spatula

Tongs (for handling the meat)
Shredding Forks (for shredding the beef)
Measuring Cups and Spoons

Mixing Bowl

Ingredients to Make Carne Mechada Puerto Rico Recipe

Flank Steak or Brisket = 2-3 lbs
Olive Oil = 02 tablespoons

Onion = 01 (finely chopped)
Green Bell Pepper = 01 (diced)
Red Bell Pepper = 01 (diced)

Garlic = 04 cloves (minced)
Tomatoes = 01 can (14 oz) (diced)
Sofrito = 1/2 cup of (homemade or store-bought)

Tomato Paste = 01 tablespoon
Cumin = 1/2 teaspoon
Oregano = 1/2 teaspoon

Leaf = 01 bay
Beef Broth or Water = 1/2 cup
Vinegar = 01 tablespoon (Optional)

Salt and Pepper to taste
Fresh Cilantro (for garnish) (Optional)

How to Make Carne Mechada Puerto Rico

Step by Step Instructions:

Step 01: Sear the Beef

Heat olive oil in a skillet over medium-high heat.
Season the beef with salt and pepper on both sides.
Sear the beef for 3-4 minutes on each side.

The beef should be browned on both sides.

Step 02: Prepare the Vegetables

While the beef sears, chop onion, garlic, and bell peppers.
In the same skillet, sauté the chopped vegetables for 5 minutes.

Add sofrito, tomato paste, cumin, and oregano. Stir well.
Cook the mixture for 2 more minutes until combined.

Step 03: Combine in the Slow Cooker

Place the seared beef into the slow cooker or large pot.

Pour the sautéed vegetables over the beef evenly.
Add diced tomatoes, bay leaf, and beef broth or water.
For a tangy taste, add vinegar at this step.

Step 04: Cook Low and Slow

Set the slow cooker on low and cook for 6-8 hours.
For stovetop, simmer covered on low heat for 3-4 hours.
Check occasionally to ensure the liquid doesn’t evaporate.

Step 05: Shred the Beef

Once cooked, remove the beef and shred with two forks.
Return the shredded beef to the pot and stir it in.
Let the beef absorb the sauce for full flavor.

Step 06: Simmer and Serve

Simmer the beef in the sauce for another 15-20 minutes.
Adjust seasoning with salt and pepper as needed.
Garnish with fresh cilantro, and serve with side dishes.

Servings and Preparation Times

Preparation Time: 15-20 minutes
Cooking Time: 6-8 hours (in a slow cooker) or 3-4 hours (on stovetop)
Total Time: 6-8 hours and 15 minutes for slow cooker; or 4-5 hours for stovetop

Serves: This recipe serves about 6-8 people, depending on portion sizes. It’s great for family dinners or gatherings, and any leftovers can be stored and enjoyed later.

Nutrition Information

Nutrient	Amount Per Servings)
Calories	350-400 kcal
Protein	30 g
Fat	18 g
Carbohydrates	10-12 g
Fibre	2 g
Sugar	4 g
Sodium	600 mg

Recipe Tips

Choose the Right Cut of Meat: Flank steak, brisket, or chuck roast are great choices for Carne Mechada because they hold up well during the long cooking process and become tender when slow-cooked.
Slow and Steady: Don’t rush the cooking process. Carne Mechada needs time to cook slowly so that the beef absorbs all the flavors and becomes tender enough to shred easily.

Make Your Sofrito Ahead of Time: Sofrito is a key part of Puerto Rican cooking, and it adds a lot of flavor to this dish. You can make a big batch of sofrito and store it in the fridge or freezer to use in various dishes.
Add Your Favorite Vegetables: While the basic recipe calls for onions, garlic, and bell peppers, you can customize it by adding other vegetables like carrots or even olives for extra flavor.
Adjust the Seasoning: Feel free to adjust the amount of salt, pepper, or spices based on your taste. If you like your food a little spicy, throw in some hot peppers or a pinch of cayenne.

FAQs

Can I use a different cut of beef for Carne Mechada?

Yes! While flank steak or brisket is ideal, you can also use chuck roast or even skirt steak. Just make sure it’s a cut that will hold up to slow cooking.

Can I make Carne Mechada in a slow cooker?

Absolutely! You can prepare the dish in a slow cooker by placing all the ingredients in the pot and cooking it on low for 6-8 hours. This method is perfect if you want to set it and forget it while the beef becomes tender and flavorful.

Can I freeze Carne Mechada?

Yes, you can freeze the cooked beef and sauce for up to 3 months. Just make sure to store it in an airtight container or freezer-safe bag. When you’re ready to eat it, simply thaw and reheat it on the stove.

What can I substitute for sofrito?

If you don’t have time to make sofrito, you can use a store-bought version or create a quick mix of garlic, onions, bell peppers, and cilantro to add flavor to the dish.

Can I make Carne Mechada ahead of time?

Yes, this dish tastes even better the next day as the flavors have more time to blend together. You can make it a day ahead and reheat it when you’re ready to serve.

What to Serve with Carne Mechada Puerto Rico Recipe

Carne Mechada is a versatile dish that pairs well with many side dishes. Here are some options to consider:

White Rice: The classic pairing with Carne Mechada, white rice helps soak up all the delicious sauce.

Beans: A side of black or red beans adds a hearty and nutritious element to the meal.
Tostones (fried plantains): The crispy texture of tostones contrasts nicely with the soft shredded beef.
Avocado Slices: Fresh avocado adds a cool, creamy element that balances out the rich flavors of the beef.

Salad: A simple green salad or tomato salad can add a refreshing bite to the meal.
Bread: Serve with crusty bread to mop up the sauce and enjoy every bit of flavor.

Storage Tips

Cool Down: Allow the carne mechada to cool to room temperature before storing. This prevents condensation and helps maintain quality.

Use Airtight Containers: Store leftovers in airtight containers to keep them fresh. Glass or plastic containers work well.
Refrigeration: Refrigerate the carne mechada for up to 3-4 days. Ensure it is sealed properly to avoid moisture loss.
Freezing: For longer storage, freeze the carne mechada in portions. Use freezer-safe bags or containers. It can last for up to 3 months in the freezer.

Label and Date: Always label containers with the date. This helps track freshness and prevents eating spoiled food.
Reheating: When reheating, do so slowly. Use the microwave or stovetop. Ensure it reaches an internal temperature of 165°F (74°C) for safety.
Avoid Refreezing: Once thawed, do not refreeze carne mechada. Only freeze what you won’t eat within a few days.

By following these storage tips, you can enjoy your carne mechada for days to come!

Concluding Remarks

Carne Mechada is a delicious, comforting dish that’s perfect for any occasion.

Whether you’re making it for a special family dinner or just want to explore Puerto Rican cuisine, this recipe is sure to be a hit.

With its rich, tender beef and flavorful sofrito-based sauce, Carne Mechada is a meal that will leave everyone asking for seconds.

Plus, it’s easy to customize with your favorite vegetables and seasonings, so you can make it your own.

Give this traditional Puerto Rican recipe a try, and enjoy a taste of the island right at home!

Enjoy your Cooking Adventure with Munchiie!

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