Nicaraguan shredded beef is a popular and delicious dish in Nicaraguan cuisine. It’s known as “carne deshilachada” or “carne desmechada” or “carne desmenuzada” in Spanish. The dish features tender and flavorful shredded beef that is often served with rice, beans, plantains, and other traditional Nicaraguan side dishes.
To make Nicaraguan carne desmenuzada you’ll need the following ingredients:
- 2 pounds of beef (commonly flank steak or skirt steak)
- 1 onion, chopped
- 2-3 cloves of garlic, minced
- 1 bell pepper, chopped
- 2 tomatoes, diced
- 1 cup beef broth or water
- 2 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Season the beef with salt and pepper, then sear the beef in the hot oil until it is browned on all sides. This helps to lock in the flavors.
- Remove the beef from the pot and set it aside. In the same pot, sauté the chopped onions, garlic, and bell pepper until they are softened.
- Add the diced tomatoes, cumin, dried oregano, Worcestershire sauce, and soy sauce to the pot. Stir everything together.
- Return the seared beef to the pot and add the beef broth or water. The liquid should cover the beef.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the beef simmer for about 2 to 3 hours or until the beef becomes tender and easy to shred.
- Once the beef is tender, take it out of the pot and use two forks to shred it into small, thin pieces.
- Return the carne desmenuzada to the pot and let it cook for an additional 10-15 minutes to absorb the flavors of the sauce.
- Taste the shredded beef and adjust the seasoning with salt and pepper as needed.
Serve the Nicaraguan carne desmenuzada with white rice, black beans, fried plantains, and a side of coleslaw or avocado slices. This traditional Nicaraguan dish is sure to be a hit at any dinner table! Enjoy!