Carne Deshilachada

Though he was born and raised in Australia, Lord Lucha’s family is from El Salvador originally on both sides. His family isn’t one to write recipes down so they have taught me and a lot of the recipes I will post are what I have composed from their instructions. I hope to post several recipes from El Salvador and any other nations that his and my family have taught me. This recipe comes from his Mum. It is carne deschilachada which roughly translated means shredded meat.

Because this recipe can be an extensive process depending on how much you are prepping I recommend to have music playing, a tv show to catch up on, or a spouse to share the load with. Last Sunday we doubled this recipe and it provided lunch for both of us for three work days.

Carne Deschilachada
1 lb flank steak
2 cloves garlic, minced
1/2 onion, chopped
1/2 green capsicum (aka green bell pepper), julienned
2 roma tomatoes, diced
salt and pepper
dash of oil (I like grapeseed oil)

Preheat broiler to high. Cover a baking sheet with foil and put a rack on the covered sheet. Pat flank steak with paper towel. Salt and pepper both sides of flank steak generously. Place flank steak on the rack in the baking sheet. Broil approximately 7 minutes each side depending on thickness.

While the meat is broiling you can finish prepping the veggies. During last 5 minutes of broiling heat a pan/skillet over medium heat. Use a wide pan/skillet so that the liquid from veg sweating doesn’t stand in pan. Begin stir frying veggies over medium heat with a dash of oil. Start with onion and garlic. Then add capsicum/pepper. Finally add the tomato. Stir fry until softened. Salt and pepper to taste. The flavor in the veggies flavors the meat so make sure there is good flavor. Remove veggies in pan from heat.

When finished meat should be well browned, but not burnt. You will have a rare to medium rare center, but you will finish cooking meat in a pan with veg later. Once you remove flank stead from broil, let cool enough to touch, but not too much. The meat is easier to shred while still warm.

Commence shredding. Shred meat with the natural grain of the meat. Shred with fingertips. A little elbow grease may be required depending on the toughness of the meat you choose. If you shred long strings cut into smaller strips with clean scissors. Once you have shredded the lot, add to pan with veg and stir fry to incorporate until meat is cooked through but not overdone. The meat will be dry if overdone. Salt and pepper again if needed. Serve with rice, cream and bean salad. Enjoy!

Since this is my first recipe that I have ever composed and shared with the public eye I would love to hear your feedback!


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