Ecuadorian Carne Punzada | BEST RECIPES【Recetas123】

Name: Ecuadorian Carne Punzada
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Nicaraguan
Ingredients: 5 lb beef or pork leg; 80 g Manabí adobo (aliño de la abuela); 100 g sofrito; 4 small cinnamon sticks; 3 whole cloves; 3 allspice berries; 30 g cilantro; 10 g ground black pepper; 10 g salt; 100 g garlic; 5 g cumin; 2 cups orange juice; 2 cups cherry wine; 4 cups beer; Peel of 1 pineapple (optional); 8 oregano leaves; 4 g fresh oregano

Carne punzada is a traditional dish from Manabí, on Ecuador’s coast: beef or pork leg seasoned and slow-cooked with spices, beer, orange juice, and cherry wine while it’s pierced with a fork until it falls into strands.

It’s served with corn rice or green rice and ensaladilla; at Manabí birthday parties it also fills the carne punzada sandwich.

Preparation

Season the meat, rub the leg with the Manabí adobo.
Prepare the pot, put the sofrito in the pot with the cinnamon, cloves, allspice, cilantro, black pepper, salt, garlic, cumin, oregano leaves, and fresh oregano; add the orange juice, cherry wine, beer, and, if you like, the pineapple peel, and add the meat.
Cook and pierce, cook for about 3 hours in a pressure cooker over low heat. During cooking, pierce the meat repeatedly with a fork until it shreds into strands.

Tips

Pierce the meat with the fork several times during cooking: that’s how it shreds and soaks up the sauce.
Cook over low heat so the meat stays tender.
The pineapple peel is optional and adds a touch of sweetness.