Carne Desmechada, Colombian Ropa Vieja With Egg


(serves 4)


1 Flank Steak (about 1 lb.)

1 medium yellow or white onion, small dice

1 medium yellow or white onion, cut in 4

1 carrot, peeled and cut into 2-3 pieces

2 medium tomatoes, diced

2 cloves garlic, minced

2 Tbs. Olive or vegetable oil

1 Tbs. tomato paste

1 tsp. cumin

2 Tbs. Adobo

½ bunch cilantro, chopped

2 eggs

Pepper to taste


  • In a medium pot, cover the flank steak with water and add the adobo, the quartered onion, and the carrot.  Bring to a boil and simmer for 1 ½ – 2 hours.  Make sure the steak is cooked but tender.
make sure you allow the meat to cool

make sure you allow the meat to cool

  • Remove from stock and cool.  Reserve stock for sauce.
  • When the steak is cooled, shred using two forks or by hand.  Reserve
  • In a large skillet or wok, heat the oil and add the diced union.
In shreds

In shreds

  • Brown the onion and add the minced garlic and diced tomato.  Cook for about 10 minutes, stirring to prevent sticking.
  • Add tomato paste and cumin.  Ladle in about 1 cup of stock.  Mix well and allow to cook for another 10 minutes.  Ladle in more stock.
  • After 10 minutes you should have a watery sauce.  If it’s like a paste or too dry, add in more stock.
Sauce should not be thick

Sauce should not be thick

  • Add shredded flank steak and coat completely with sauce.  Cook for 5 minutes or more.  You can make the sauce thick or let it cook down completely, it’s a matter of taste.  (Experiment!)
  • In a separate bowl, beat the eggs.
adding the egg

adding the egg

  • Add beaten eggs to the steak and sauce, mixing thoroughly.
  • When egg has cooked, add cilantro, give a final stir, and serve over white rice.

Ropa vieja

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