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The name mechado is derived from the Spanish verb mechar, meaning "to stuff" or, in this case, "to lard", i. e., inserting strips of fatback into the pieces of beef. [1] The term was adopted as mitsa in accordance with Filipino orthographic conventions, though the spelling mitsado for the dish is unorthodox and rarely seen.
It is traditionally cooked in a wok, hence the name. [2] [3] [4] Asado de carajay is differentiated from the "Chinese-style" pork asado in the use of vegetables, the absence of Chinese spices, and its savory flavor. It is also not restricted to pork, but can be cooked with beef or chicken. [5] [6] [7] [8]
Carne norte guisado, also known as corned beef guisado, is a Filipino dish made from shredded canned corned beef (carne norte) sautéed with onion. It's a very simple dish and is popularly eaten for breakfast with white rice or pandesal. Finely diced potatoes, carrots, scallions, tomatoes, cabbage, bell pepper, and garlic may also be added.
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. [1] In Venezuela it is often served as part of a dish called " pabellón criollo ," which includes rice, black beans, and fried plantains. [ 2 ]
Afritada is a Philippine dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common Filipino meal. [2] It can also be cooked with seafood. [3] [4]
Balbacua, also spelled balbakwa or balbakoa, is a Filipino beef stew made from beef, collagen-rich beef parts (oxtail, skin, and joints), and various spices cooked for several hours until very tender. It is typically served with white rice or misua or miki noodles.
Bistek tagalog is made of strips of beef sirloin or tenderloin, usually flattened with a meat tenderizing tool, it is marinated then braised in soy sauce, calamansi juice (or some other citrus fruit like lime or lemon), smashed whole garlic cloves, ground black pepper, bay leaves, caramelized red onion rings, and (optionally) muscovado or brown ...
It is a variant of the Filipino menudo stew originating from Marikina. It is made with cubed pork and pork liver with sausages (typically Chorizo de Bilbao ), red and green bell peppers, tomatoes, garlic, onions, and distinctively, pickle relish , cooked in a tomato-based sauce with salt, pepper, fish sauce, and bay leaves.