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Carne mechada is a stewed meat dish traditional of Spanish and Latin American cuisine. It involves slow-cooking or braising a piece of meat, often beef or pork, until it becomes tender and easy to shred.

The name "carne mechada" comes from the Spanish word "mechar," which means "to lard." It refers to the Spanish culinary practice of inserting strips of pork fat into a cut of inexpensive meat to make it more tender and flavorful. Often, the preparation method of carne mechada involves inserting strips of vegetables, such as carrots, celery, bell peppers, and onions, into the meat before cooking.

In Latin America, carne mechada has developed variations and flavors depending on the country and region. In Venezuela and Colombia, carne mechada is made with flank steak or skirt steak that is boiled until tender, then shredded and cooked with onions, sweet red bell peppers, and cumin. In Venezuela it is often served as part of a dish called "pabellón criollo," which includes rice, black beans, and fried plantains. Carne mechada is also used as a filling for arepas, empanadas, or sandwiches.

In Dominican Republic, carne mechada is called "carne ripiada" (shredded beef), while the term carne mechada is used to refer to a cut of beef stuffed with ham and vegetables. In Cuba, Puerto Rico, and Panama, carne mechada is known as "ropa vieja" ("old clothes"). Its preparation in these countries resembles that of Venezuela and Colombia: a flank steak or brisket that is simmered in a tomato-based sauce with onions, and peppers. It is usually served with yellow or white rice, black beans, and fried plantains.

In Chile, carne mechada is made with eye of round roast that is stuffed with carrots, red bell pepper, garlic, and onions and is braised in wine and water. It may be cooked in a pressure cooker. It is then sliced thinly. The meat is served with mashed potatoes or rice and a sauce made from the drippings.