Carne Mechada, is Venezuelan shredded skirt steak with sliced peppers and onions. This recipe is by Chef Hector from Venezuela. I love all types of steak and peppers so this meal really spoke to me.Â
All of the ingredients were really easy to find (most in my own kitchen already) except the skirt steak. Not sure why but over the last few months we haven’t been seeing skirt steak in our grocery stores. I even went to The Fresh Market and they didn’t have any, the butcher there suggested I use flatiron steak instead, so I did.Â
The directions are clear, however, I didn’t cook my onion and garlic for 10 minutes as the recipe stated since they started to burn after a few minutes. I wound up tossing them and starting again watching the onions and garlic carefully, once they were golden brown, I moved on to the next step of the recipe.Â
When you add the cumin it seems like so much and smells really strong, but don’t worry it flavors the meat nicely and isn’t overpowering when the dish is done. I loved the fact that you can spend 15 minutes getting this started and then just let it cook for 1.5 hours.Â
The meat shredded easily and was delicious. The next time I make it I am going to make some empanadas with it the meat.