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Carne Mechada Quesadillas

  • Prep 15 min
  • Total 8 hr 0 min
  • Ingredientes 14
  • Porciones 24
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Ingredientes

For the carne mechada:

2
tablespoons vegetable oil
1
large onion, finely chopped
1
red bell pepper, finely chopped
2
garlic cloves, finely chopped
Salt
and pepper, to taste
2
lb beef skirt steak
2
cups beef broth
1
can (8 oz) tomato puree
1/4
tablespoon Worcestershire sauce
1/2
teaspoon ground cumin
4
medium-size tomatoes, finely chopped
1
cilantro bunch

For the quesadillas:

24
flour tortillas
4
cups mozzarella cheese, grated

Información Nutricional

INFORMACIÓN NUTRICIONAL POR PORCIÓN

Porción: 1 porciones
Calorías
303.9
% Valor Diario
Grasa total
14.4g
22%
Grasa saturada
5.5g
28%
Colesterol
41.2mg
14%
Sodio
663.9mg
28%
Carbohidratos totales
27.6g
9%
Fibra dietética
1.9g
8%
Azúcares
3.1g
Proteína
16.4g
% Valor Diario*:
Vitamina C
18.60%
19%
Calcio
19.90%
20%
Hierro
15%
15%
Intercambios:
*Valores diarios basados en una dieta de 2,000 calorías.

La información nutricional de esta receta se estima utilizando una aplicación líder en el cálculo de nutrición, pero es sólo una estimación . Los valores actuales de nutrición pueden variar dependiendo de los ingredientes exactos o marcas que estés utilizando .

Mantenido Por Edamam

Expert Tips

You can also serve the carne mechada in tacos, toast, burritos or enchiladas.

Instrucciones

  • 1 For the carne mechada: Heat oil in a large frying pan on medium-high heat. Sauté the onion and peppers for 3 minutes or until onion is translucent. Add garlic and sauté for 1 minute, while constantly stirring. Remove from heat and let cool.
  • 2 Season the skirt steak with salt and pepper, to taste. Cut the meat into large chunks and place them in the slow cooker.
  • 3 In a medium-size container, combine beef broth with tomato puree, Worcestershire sauce and ground cumin. Pour the mixture over the meat. Add chopped tomatoes, sautéed onions, pepper and cilantro. Cover the slow cooker and set to cook on low for 7-8 hours or until the meat is tender and can be pulled apart easily. Turn off the slow cooker and shred the meat with the help of 2 forks.
  • 4 For the quesadillas: Heat the flour tortillas on a comal or on a nonstick frying pan on medium-low heat until they are soft so you can bend them easily. Add 2-3 tablespoons of grated cheese to each tortilla and 2-3 tablespoons of carne mechada. Fold quesadillas in half and toast them on the comal or frying pan until they are lightly golden and the cheese has melted.
  • 5 Enjoy!

Carne mechada is a typical Venezuelan dish. It’s usually served with white rice and black beans, a combination known as pabellón criollo. Carne mechada is a dish that’s full of flavor and one that can be enjoyed on its own; it can also be used as the juicy filling for empanadas, arepas and even quesadillas. It’s super easy to make if you do it in the slow cooker and it’s perfect for those days when you don’t want to spend a lot of time in the hot kitchen. The best thing about carne mechada, in addition to its incredible flavor, is that it goes a long way and is perfect for family gatherings during the weekend.

Evalúa y Comenta

Leslie Limon Leslie Limon
October 8, 2015

Carne mechada is a typical Venezuelan dish. It’s usually served with white rice and black beans, a combination known as pabellón criollo. Carne mechada is a dish that’s full of flavor and one that can be enjoyed on its own; it can also be used as the juicy filling for empanadas, arepas and even quesadillas. It’s super easy to make if you do it in the slow cooker and it’s perfect for those days when you don’t want to spend a lot of time in the hot kitchen. The best thing about carne mechada, in addition to its incredible flavor, is that it goes a long way and is perfect for family gatherings during the weekend.