Carne Desmechada Shredded Flank Steak
Discover the irresistible flavors of traditional "Carne Desmechada," a slow-simmered shredded flank steak recipe that's a cornerstone of Latin American cuisine. This savory dish combines tender, seared flank steak, aromatic vegetables like onions and bell peppers, and a rich, spiced tomato-based sauce infused with cumin, paprika, and bay leaves. Simmered to perfection for hours, the result is melt-in-your-mouth beef that soaks up every ounce of the bold, smoky broth. Perfect for pairing with rice, beans, tortillas, or arepas, this hearty recipe is both comforting and versatile. With simple pantry staples and fresh garnishes like cilantro, "Carne Desmechada" is an easy crowd-pleaser that transforms your dinner table into a flavor-packed celebration.
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Recipe Information
Ingredients
- 2 pounds flank steak
- 1 large white onion
- 1 medium green bell pepper
- 1 medium red bell pepper
- 4 pieces garlic cloves
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 3 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 pieces bay leaves
- 0.25 cup cilantro (optional, for garnish)
Instructions
Pat the flank steak dry and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the flank steak for 3-4 minutes on each side until browned. Remove the steak and set aside.
Reduce the heat to medium and add the diced onion, green bell pepper, and red bell pepper to the same pot. Sauté for 5-7 minutes until softened.
Add the minced garlic, ground cumin, and paprika to the pot. Stir and cook for 1 minute until fragrant.
Stir in the tomato paste, ensuring the vegetables are well-coated, and cook for another 2 minutes.
Add the diced tomatoes, beef broth, remaining 1 teaspoon of salt, and bay leaves. Return the flank steak to the pot, making sure it is submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the steak is tender and easily shredded with a fork.
Remove the flank steak from the pot and transfer it to a cutting board. Use two forks to shred the meat into thin pieces.
Return the shredded meat to the pot and mix it with the sauce. Adjust seasoning with additional salt and pepper, if needed.
Serve hot with your choice of accompaniments such as rice, beans, tortillas, or arepas. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
