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Carne Mechada Quesadillas

  • Prep 15 min
  • Total 8 hr 0 min
  • Ingredients 14
  • Servings 24
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Ingredients

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
303.9
% Daily Value
Total Fat
14.4g
22%
Saturated Fat
5.5g
28%
Cholesterol
41.2mg
14%
Sodium
663.9mg
28%
Total Carbohydrate
27.6g
9%
Dietary Fiber
1.9g
8%
Sugars
3.1g
Protein
16.4g
% Daily Value*:
Vitamin C
18.60%
19%
Calcium
19.90%
20%
Iron
15%
15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

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

Directions

  • 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.

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

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.