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Carne Mechada
Recipes
Carne Mechada
4 servings
2 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 2 medium carrots
  • 2 ribs celery
  • 2 medium yellow onions
  • ½ red bell pepper
  • 3 cloves garlic
  • 1 lb skirt (or flank) steak
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • 2 teaspoons ground cumin
  • ½ cup water
  • ½ cup tomato sauce
  • 2 teaspoons Worcestershire sauce

Steps

    1. Peel carrots; cut celery and carrots into 4 pieces each. Quarter 1 onion; chop bell pepper, garlic, and remaining 1 onion finely.
    2. Bring large saucepan of water to a boil; add steak, celery, quartered onion, and carrots. Cover and simmer 1 ½–2 hours until steak is 190°F (for shreddable). Remove from heat and let stand to cool.
    3. Heat oil in large sauté pan on medium 2–3 minutes. Add chopped onions; cook 4–5 minutes, stirring occasionally, until golden. Add garlic, bell peppers, salt, pepper, and cumin.
    4. Remove beef from liquid (discard solids) and shred with 2 forks. Add shredded beef to pan with vegetables; cook and stir 2–3 minutes. Stir in water, tomato sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer 15 minutes for flavors to blend; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 300, Total Fat 20g, Sat Fat 6g, Trans Fat 0.5g, Chol 85mg, Sodium 1210mg, Total Carb 8g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 10%