Shredded beef is a popular dish in Latin America. Each country has it’s own version and name for it. From “Carne Mechada” in Venezuela, “Ropa Vieja” in Cuba,”Desmechada” in Colombia, “Ripiada” in Dominican Republic, “Deshebrada” in Puerto Rico to “Barbacoa” in Mexico.

Ingredients

This version has a lot of Mexican influence. I love using dried chilies and Guajillo is one of my favorites. They have a slightly fruity and sweet flavor with some smokiness and a little spice. I add Chile de Arbol (also known as Bird’s Beak Chile) to add heat to the Guajillo sauce. That little chili can be potent. Use carefully if you are not tolerant to spicy/hot foods. But if you like heat, add a couple more.

Steps

Start by cutting the skirt steak in chunks and seasoning with salt and pepper or complete seasoning of choice.
Add the seasoned beef chunks to your Instant Pot or Pressure Cooker with bay leaves, beef stock and sofrito.

Sofrito is a mix of vegetables (onions, garlic and peppers), herbs and spices that are lightly fried and used as the base for stews and many different dishes. I always keep some in my freezer. It is very convenient. You can find my Sofrito recipe here.

Then cook on high pressure for 40 minutes.

While the meat is cooking, chop the tomatoes, and half of the onion.
Broil the tomatoes, onions and garlic with a little olive oil for 5-8 minutes until they have some color, but are not completely cooked. Set aside and let them rest while you prepare the chilies.

Slice the other half of the onion and the roasted red pepper and set aside. Then, remove seeds and veins from the chilies and cut in smaller pieces.

Place the chopped chilies in a small pot or microwave safe bowl and cover with water. Bring the water to boil. Once the water is boiling, remove from heat and let it cool for a few minutes.

When the meat is ready, remove from the pressure cooker. Let it cool down a little before shredding. Keep the juices from the beef in a separate bowl and shred the beef using your hands or 2 forks.

In a blender, combine some of the reserved cooking juices (about a cup) with the roasted onion, garlic and tomatoes and with the chilies, cilantro, spices (ginger, cinnamon, cumin, oregano), cider vinegar and sugar substitute. Blend and taste.

Adjust salt and pepper to your preference.

In your Instant Pot, or a large stock pot, sauté the reserved sliced half onion and roasted red pepper for a couple of minutes. Then add the shredded beef and guajillo sauce and cook covered for 5 minutes (1 minute if using high pressure).

Serve

Serve in tacos, with riced cauliflower and black beans or low carb vegetables of choice. Throw a couple of healthy Venezuelan arepas on the side and… Voilà! Dinner is Ready!