Carne Mechada with Cilantro Rice

Ingredients

• For the Carne Mechada (Shredded Beef):
• 2 lbs flank steak (or skirt steak) 🥩
• 1 tsp salt 🧂
• 1 tsp black pepper 🌿
• 3 cloves garlic, minced 🧄
• Juice of 1 lime 🍋
• 2 tbsp olive oil 🫒
• 1 onion, thinly sliced 🧅
• 0.5 red bell pepper, thinly sliced 🌶️
• 0.5 green bell pepper, thinly sliced 🌶️
• 1 large tomato, chopped 🍅
• 2 tbsp tomato paste 🥄
• 1 tsp cumin 🌿
• 1 tsp smoked paprika 🌶️
• 1 packet Sazón with Annatto ✨
• 2 cups beef broth 🥣
• 0.5 cup pitted green olives (optional) 🫒
• For the Cilantro Rice:
• 2 cups long-grain white rice 🍚
• 2 tbsp olive oil 🫒
• 1 garlic clove, minced 🧄
• 0.5 cup fresh cilantro, chopped 🌿
• Juice of ½ lime 🍋
• Salt to taste 🧂
• 3 ½ cups chicken broth 🥣

Instructions

1. 11️⃣ Prepare the Beef
2. 2Season the flank steak with salt, pepper, garlic, and lime juice. Let marinate for 15 minutes. 🍋🥩
3. 32️⃣ Cook the Beef
4. 4In a large pot, heat olive oil over medium-high heat. Sear the flank steak on both sides until browned. Pour in beef broth, cover, and simmer for 1.5 to 2 hours until fork-tender. 🥣🔥
5. 53️⃣ Shred the Beef
6. 6Remove the beef, let it cool slightly, then shred it using two forks. Set aside. 🥩✨
7. 74️⃣ Prepare the Sauce
8. 8In the same pot, sauté onions, bell peppers, and garlic until fragrant. Stir in tomatoes, tomato paste, cumin, smoked paprika, and Sazón. Let cook for 5 minutes, then return the shredded beef to the pot. Stir and simmer for another 15 minutes. 🍅🌶️
9. 95️⃣ Make the Cilantro Rice
10. 10In a separate pot, heat olive oil over medium heat. Sauté garlic until fragrant, then add rice and stir. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 20 minutes. 🌿🍚
11. 116️⃣ Add the Cilantro-Lime Flavor
12. 12Once rice is cooked, fluff with a fork and stir in chopped cilantro and lime juice. 🌿🍋
13. 137️⃣ Serve & Enjoy
14. 14Plate the cilantro rice with a generous serving of Carne Mechada on top. Garnish with fresh cilantro and sliced olives. 🍛🔥