I’ve been making Carne Desmechada for years, and it’s always a hit at my family dinners.
This traditional Colombian shredded beef dish is tender, flavorful, and surprisingly simple to prepare.
I love how the combination of spices and slow cooking really brings out the richness of the meat.
One key tip: be patient when simmering the beef to ensure it’s perfectly pull-apart tender.
The best part of this recipe is the versatility – serve it with arepas, rice, or even in tacos!
Trust me, the aroma that fills your kitchen as this dish cooks is absolutely divine.
Every time I make Carne Desmechada, I’m reminded of the comfort and warmth of home-cooked meals.
How to Make Carne Desmechada
Ingredients List
- 2 lbs flank steak
- 4-6 cups water
- 1 medium onion, quartered
- 6 green onions, coarsely chopped
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- Olive oil for sautéing
- 4 small tomatoes, finely chopped
- 1 teaspoon minced garlic
- Beef broth (or cooking liquid from beef)
- Optional: 1-2 cups tomato sauce
Step-by-Step Process
Step 1
In a large pot or pressure cooker, place the flank steak, water, quartered onion, green onions, garlic, bay leaves, salt, and pepper.
If using a pressure cooker, cook for 1-2 hours until the meat is tender; if using a slow cooker, cook for 3-4 hours until tender.
Regular pots can be used as well, cooking for approximately 2½-3 hours over medium heat until the meat is cooked through and easily shredded.
Step 2
Once the beef is cooked, remove it from the pot and let it cool slightly.
Then, shred the meat using two forks or your hands.
Discard the cooking vegetables and bay leaves.
Reserve about 1 cup of the beef cooking broth for later use.
Step 3
In a large skillet or saucepan, heat about 2 tablespoons of olive oil over medium heat.
Add the finely chopped tomatoes, minced garlic, and additional chopped onions.
Cook for 5-8 minutes, stirring occasionally until the ingredients are softened.
Step 4
Add the shredded beef to the skillet with the hogao sauce.
Stir in the reserved 1 cup of beef cooking broth and, optionally, 1-2 cups of tomato sauce for a richer flavor.
Cook the mixture for an additional 10-15 minutes over medium heat, allowing the flavors to meld and the dish to thicken.
Step 5
If necessary, add more salt and pepper to taste.
Cook for 2-3 more minutes, then remove the skillet from heat.
Your Carne Desmechada is now ready to be served!
Enjoy it with rice, beans, or as a filling for arepas and other dishes.
Side Dishes for Carne Desmechada
Carne Desmechada, a delicious Colombian shredded beef dish, pairs well with several side dishes that complement its rich flavors and textures.
Here, we provide a list of popular accompaniments to elevate your Carne Desmechada experience.
White Rice
White rice is a staple in Latin American cuisine and pairs perfectly with Carne Desmechada.
Its neutral flavor allows you to enjoy the full taste of the beef and sauce without overpowering it.
The rice also absorbs some of the juices, providing a delicious, harmonious combination.
White Onion and Green Peppers
A mixture of sautéed white onion and green peppers adds depth to the meal.
These vegetables can be tossed together and served as a side dish, bringing a subtle sweetness and a touch of crunch that complements the tenderness of the shredded beef.
Incorporating these popular side dishes from Latin America with your Carne Desmechada is sure to create a delightful, well-rounded meal that you and your loved ones will enjoy.
Ingredients Substitutes
Here, we will share a substitute that you can consider to create a delicious recipe.
Sea Salt or Table Salt
You can substitute kosher salt with sea salt or table salt.
Sea salt has a coarser texture and slightly different taste, while table salt is finer and can contain additives like iodine.
When substituting, keep in mind that kosher salt has a larger grain size, so you may need to use a bit less of the substitute to achieve the same flavor.
Flank Steak
Flank steak is the most recommended substitute for skirt steak in carne desmechada.
It has a similar texture and flavor, though it’s a bit leaner.
Chuck roast could also be used, but the final result will be less tender and may require a longer cooking time.
Garlic
If fresh garlic cloves are not available, you can opt for garlic powder or granulated garlic.
Use about 1/8 of a teaspoon of garlic powder or granulated garlic for each garlic clove required in the recipe.
How to Store Carne Desmechada
Carne Desmechada, a delicious shredded beef dish, can be stored and enjoyed for an extended period if you follow the proper methods.
Here are a few tips on how to store this dish, whether you’ve made it in a Crock Pot or using other cooking methods.
In the refrigerator
Store your Carne Desmechada in a sealed container in the fridge for up to 5 days.
To reheat it, use a pan on the stove over medium-low heat or try using a microwave.
Make sure to stir the meat occasionally to ensure even heating.
In the freezer
If you want to store the dish for a longer period, you can freeze your Carne Desmechada.
Once the meat has cooled down, transfer it to a freezer-safe container or bag and freeze it for up to 1 month.
When you’re ready to enjoy it again, thaw the Carne Desmechada in the fridge overnight before reheating.
Remember, when storing your shredded meat recipes, like Carne Desmechada, it’s crucial to ensure that the containers are air-tight.
This prevents any unwanted odors or bacteria from contaminating your dish, and it maintains the food’s freshness and flavor.
By following these storage instructions, you can savor your Carne Desmechada for multiple meals without compromising on taste or quality.
Enjoy!
Common Mistakes to Avoid
Here are the most common mistakes to avoid when preparing Carne Desmechada:
Using Too High Heat
One mistake to avoid when preparing carne desmechada is using excessively high heat.
It’s crucial to cook the meat at medium-high heat, allowing the flavors to develop slowly without burning the ingredients.
The goal is to achieve a rich and flavorful sauce that complements the tender shredded beef.
Not Achieving the Desired Flavorful Sauce
Creating a rich and flavorful tomato sauce is essential to achieving a delicious carne desmechada.
To attain the perfect balance between the Latin flavors and natural flavors of the ingredients, be mindful of your choice of spices, seasoning, and vegetables.
A combination of ripe tomatoes, onions, garlic, bell peppers, cumin, and aromatic spices will give your dish the desired depth of flavor.
Rushing the Cooking Process
Patience is key when cooking carne desmechada.
It’s not a dish that can be rushed, as the beef needs time to cook and absorb the rich sauce.
Frequently check on the dish and adjust the cooking time until the meat is tender and easy to shred.

Carne Desmechada Recipe
- 1 large pot
- 1 Pressure cooker
- 1 Large skillet
- 2 lbs flank steak
- 4-6 cups water
- 1 medium onion quartered
- 6 green onions coarsely chopped
- 2 cloves garlic smashed
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- Olive oil for sautéing
- 4 small tomatoes finely chopped
- 1 teaspoon minced garlic
- Beef broth or cooking liquid from beef
- 1-2 cups tomato sauce Optional
- In a large pot or pressure cooker, place the flank steak, water, quartered onion, green onions, garlic, bay leaves, salt, and pepper.If using a pressure cooker, cook for 1-2 hours until the meat is tender; if using a slow cooker, cook for 3-4 hours until tender.Regular pots can be used as well, cooking for approximately 2½-3 hours over medium heat until the meat is cooked through and easily shredded.
- Once beef is cooked, remove it from the pot and let it cool slightly.Then, shred the meat using two forks or your hands.Discard the cooking vegetables and bay leaves.Reserve about 1 cup of the beef cooking broth for later use
- In a large skillet or saucepan, heat about 2 tablespoons of olive oil over medium heat.Add the finely chopped tomatoes, minced garlic, and additional chopped onions.Cook for 5-8 minutes, stirring occasionally until the ingredients are softened.
- Add the shredded beef to the skillet with the hogao sauce.Stir in the reserved 1 cup of beef cooking broth, and optionally, 1-2 cups of tomato sauce for a richer flavor.Cook the mixture for an additional 10-15 minutes over medium heat, allowing the flavors to meld and the dish to thicken
- If necessary, add more salt and pepper to taste.Cook for 2-3 more minutes, then remove the skillet from heat.Your Carne Desmechada is now ready to be served!Enjoy it with rice, beans, or as a filling for arepas and other dishes.
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