Carne Mechada

Stuffed Meat

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 lb. boliche,* or any boneless beef roast such as rump or topside
  • ¼ lb. chorizo sausage, skinned and chopped


With a steel, or with a sharp narrow knife make six evenly spaced holes about the thickness of one’s thumb in the roast, almost to the centre of the meat. Divide the sausage, bacon, ham, egg, cheese, olives, raisins, prunes and capers into six equal heaps and stuff into the holes with the fingers, ending with the bacon.

In a heavy casserole big enough to hold the meat comfortably, heat