Carne Mechada (Puerto Rican Pot Roast)
Carne Mechada (Puerto Rican Pot Roast)
This dish has many names throughout Latin America. Cubans call it boliche or carne para mechar, Colombians may call it posta and/or bollo, in Venezuela it’s muchacho redondo. For us Puerto Ricans, it’s just carne mechada.
Carne Mechada (Puerto Rican Pot Roast)
Carne Mechada (Puerto Rican Pot Roast)
This dish has many names throughout Latin America. Cubans call it boliche or carne para mechar, Colombians may call it posta and/or bollo, in Venezuela it’s muchacho redondo. For us Puerto Ricans, it’s just carne mechada.
Servings
8people
Servings
8people
Ingredients
  • 3-4pounds eye of round roasts
For the Adobo
  • 8cloves garlicpeeled
  • teaspoons kosher salt
  • ½teaspoon whole black peppercorns
For the Wet Rub Marinade
  • 1tablespoon adobo or to taste
  • 1/2tablespoon dried oregano
  • 1/3cup extra-virgin olive oil
  • 3tablespoons white wine vinegar
  • 2leaves culantroor 2 sprigs of cilantro, finely minced
For the Stuffing
  • 1/4pound lean cured hamwashed and diced
  • 1/2cup manzanillaor salad olives, chopped
  • 1small oniondiced
  • 2 cloves garlicminced
Braising Ingredients
  • 2tablespoons vegetable oilor olive oil (for covering the pan to braise meat)
  • 1small oniondiced
  • 1 chorizodried (OPTIONAL), diced, casing removed
  • 3tablespoons tomato sauce
  • 1/3cup sofrito(recipe for ½ cup serving below, or you can use Goya’s brand
  • 2/3cup ⅔ cup of red wine or beef broth (amount is depending on how saucy you like it)or beef broth (amount depending on how saucy you like it)
  • 1 bay leaf
  • Leftover stuffing
  • salt and pepperto taste
  • 3-4small Russet potatoespeeled, washed and cut into quarters.
For the Sofrito
  • 1/2medium yellow onionsdiced
  • 1 green pepperor Cubanelle, seeded and diced
  • 2cloves garlicpeeled
  • 2 Ají dulce (sweet peppers)Make sure they're not scotch bonnets or Jamaican peppers as they do look alike, you DO NOT want to make this mistake unless you like things FIERY HOT!
  • 1sprig cilantro
  • 3leaves recao*(if you can’t find these, triple the amount of cilantro instead)
Instructions
  1. Rinse meat under cold running water and pat dry with paper towels. Set aside.
For the Adobo
  1. Place garlic cloves, salt and peppercorns in a mortar and pound until finely crushed.
For the Wet Rub Marinade
  1. Combine 1 tablespoon of Adobo (or to taste) and add oregano, olive oil, vinegar and culantro or cilantro. Mix well and set aside.
Preparing and Cooking the Meat
  1. Make slits throughout the roast and rub wet marinade into the meat.
  2. Make an incision through the middle of the roast (use a knife to go right through to the other end of the roast and turn to break off any fibers inside the meat). Fill the middle of the roast with all the ingredients listed for the stuffing. Set aside for 30-60 minutes.
  3. Line a Dutch oven or deep skillet with oil and heat the oil over moderate high heat.
  4. Add chorizo and pan fry until chorizo releases its color. Remove and set chorizo aside. Place the meat into the Dutch oven or deep skillet and sear the meat on all sides over medium-high heat.
  5. Lower heat and add to the Dutch oven or skillet the chorizo and all the ingredients in the braising ingredients, except for the potatoes. Add salt and pepper to taste as needed.
  6. Bring to a boil, then reduce the heat to a simmer and cook for 2 to 3 hours until meat is tender but not falling apart. Remove meat and set aside, cool, then slice meat on the bias.
  7. Return meat slices to the liquid and add the potatoes. If necessary, add more beef broth or water. Cover and cook for 10 more minutes or until potatoes are tender.
For the Sofrito
  1. Combine all the ingredients in a blender or food processor. If using a blender, add some water or oil to process smoothly. This recipe will yield enough to use for ONE recipe (about ½ cup).
  2. You can make large batches and freeze and use as needed.
Recipe Notes
Carne Mechada is typically served with white rice, stewed red kidney beans and a slice of avocado.
Find more recipes by Angie at Angie’s Kitchen Shenanigans.