Carne Mechada with Plantain Chips

Ingredients

• For the Carne Mechada:
• 1 ½ lbs flank steak, cut into large pieces 🥩
• 4 cups beef broth 🍲
• 1 tbsp olive oil 🫒
• 0.5 onion, sliced 🧅
• 1 red bell pepper, sliced 🌶️
• 1 green bell pepper, sliced 🌶️
• 3 cloves garlic, minced 🧄
• 1 tbsp tomato paste 🍅
• 1 cup tomato sauce 🍅
• 0.5 cup crushed tomatoes 🍅
• 0.5 tsp cumin
• 0.5 tsp smoked paprika 🌶️
• 0.5 tsp oregano 🌿
• 0.5 tsp black pepper
• 0.5 tsp salt 🧂
• 1 tbsp Worcestershire sauce
• 0.5 cup green olives, sliced 🫒
• 1 tbsp capers (optional) ✨
• 2 tbsp fresh cilantro, chopped 🌿
• For the Plantain Chips:
• 2 green plantains, sliced thin 🍌
• 1 cup vegetable oil (for frying) 🛢️
• 0.5 tsp salt 🧂

Instructions

1. 11️⃣ Cook the Beef
2. 2In a large pot, bring the beef broth to a boil. Add the flank steak and simmer for 1.5-2 hours, until tender. Remove from broth, shred with two forks, and set aside.
3. 32️⃣ Sauté the Aromatics
4. 4In a skillet, heat olive oil over medium heat. Add onions, bell peppers, and garlic. Sauté until soft and fragrant. 🌿🔥
5. 53️⃣ Build the Sauce
6. 6Stir in tomato paste, tomato sauce, and crushed tomatoes. Add cumin, paprika, oregano, black pepper, salt, and Worcestershire sauce. Let simmer for 10 minutes. 🍅✨
7. 74️⃣ Combine & Simmer
8. 8Add shredded beef, olives, and capers (if using). Stir well, cover, and let simmer for 15-20 minutes, allowing flavors to meld. 🌿🔥
9. 95️⃣ Fry the Plantain Chips
10. 10Heat vegetable oil in a pan over medium-high heat. Fry plantain slices in batches until golden and crispy (about 2-3 minutes per side). Drain on paper towels and sprinkle with salt. 🍌🔥
11. 116️⃣ Serve & Enjoy
12. 12Plate the Carne Mechada with crispy plantain chips on the side. Garnish with fresh cilantro and serve with white rice or avocado slices! 🍽️✨