Carne Mechada with Roasted Sweet Potatoes

Ingredients

• For the Carne Mechada 🥩:
• 2 lbs flank steak
• 1 tbsp olive oil 🫒
• 1 large yellow onion, sliced 🧅
• 1 bell pepper, sliced (red or green) 🫑
• 4 garlic cloves, minced 🧄
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf 🍃
• 1 cup beef broth 🥣
• 1 cup tomato sauce 🍅
• Salt & pepper to taste 🧂
• For the Roasted Sweet Potatoes 🍠:
• 3 medium sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil
• 1 tsp cinnamon (optional)
• 0.5 tsp salt

Instructions

1. 1Sear the beef: In a large pot, heat olive oil over medium-high heat. Add the flank steak and sear on both sides until browned. Remove and set aside.
2. 2Sauté the base: In the same pot, add onions, peppers, and garlic. Cook until softened and fragrant.
3. 3Simmer & shred: Return beef to pot. Add cumin, paprika, bay leaf, beef broth, and tomato sauce. Cover and simmer for 2–2.5 hours until the beef shreds easily with a fork. Discard bay leaf and shred the meat in the pot. Stir well.
4. 4Roast the sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potato wedges with olive oil, salt, and cinnamon if using. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until crispy and caramelized.
5. 5Plate & serve: Serve a generous scoop of carne mechada with a side of roasted sweet potatoes.