Receta de carne mechada

Carne mechada – Receta paso a paso

Una preparación que nos transporta a nuestra niñez. Una preparación que nos recuerda a nuestra mamá, a nuestra abuela, a nuestro barrio y a nuestra historia como chilenos: estamos hablando de la carne mechada.

Erróneamente muchos piensan que esta preparación se llama carne mechada porque se puede desmenuzar en hilachas, pero la verdad es que se llama así porque para cocinarla se requiere hacer incisiones y rellenar el corte de carne con verduras.

Lo anterior, hacer incisiones y rellenar con verduras, se llama técnicamente mechar (ese es el nombre de la técnica) y por eso la preparación se llama carne mechada.

¿Cómo hacer carne mechada?

3 de 70 votos
Cocina: chilenaDificultad: intermedia


Tiempo de preparación





Aprende paso a paso y de forma simple, cómo preparar una exquisita y tradicional carne mechada. Receta original


  • kilo de pollo ganso

  • 3 cucharadas de aceite

  • Sal, ají de color y orégano seco

  • 3 dientes de ajo

  • 1 zanahoria partida en bastones largos

  • 1 rama de apio

  • 1 cebolla picada

  • ½ pimentón rojo cortado en tiras

  • 8 tomates en conserva

  • litro de agua


  • Limpiar la carne de exceso de grasa y mecharla con ayuda de un cuchillo delgado.
  • Insertar la zanahoria, el apio y los ajos en forma alternada a lo largo de la carne.
  • Condimentar la carne con sal, ají de color y un poco de orégano.
  • Calentar en un sartén el aceite y dorar por todos lados la carne formando una costra para impedir que salgan sus jugos.
  • En una olla a presión poner la cebolla, el pimentón y el tomate. Agregar el agua y condimentar con sal.
  • Poner la carne dentro de la olla a presión y cocinar durante 35 a 40 minutos aproximadamente.
  • Una vez cocinada la carne, sacar de la olla y porcionar en tajadas.
  • Moler el jugo de cocción junto a las verduras y servir como salsa.
  • Acompañar la carne mechada con arroz o puré.


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