Carne Mechada with Plantains

Ingredients

• For the Carne Mechada:
• 1½ lbs flank steak 🥩
• 4 cups beef broth 🥣
• 1 medium onion, sliced 🧅
• 1 red bell pepper, sliced 🌶️
• 3 garlic cloves, minced 🧄
• 2 tbsp tomato paste 🍅
• 1 tsp ground cumin 🌿
• 1 tsp smoked paprika 🔥
• Salt and pepper to taste 🧂
• 2 tbsp olive oil 🫒
• For the Plantains:
• 2 ripe plantains (yellow with black spots) 🍌
• 2 tbsp butter or oil 🧈
• Pinch of cinnamon (optional) ✨

Instructions

1. 1Carne Mechada:
2. 2🫒 Heat olive oil in a large pot over medium heat. Sear flank steak on both sides until browned, about 4 minutes per side.
3. 3🧅 Add onion, bell pepper, and garlic. Cook for 5 minutes until softened.
4. 4🍅 Stir in tomato paste, cumin, paprika, salt, and pepper. Mix well.
5. 5🥣 Pour in beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is very tender.
6. 6🔪 Remove beef, shred with two forks, then return to pot and simmer uncovered for 10 more minutes to absorb all the flavor.
7. 7Sweet Plantains:
8. 8🍌 Peel and slice plantains diagonally into ½-inch thick pieces.
9. 9🧈 Heat butter or oil in a skillet over medium heat.
10. 10🍳 Add plantains and cook 2–3 minutes per side until golden brown and caramelized. Sprinkle with cinnamon if desired.