Carne Mecha

Carne Mecha de parte de Lulu

Things you will need to feed the house today:

Bottom Round Beef Pot Roast

Garlic Paste

Cilantro Paste

Half a medium sized Yellow Onion

About 10 Goya Pitted Olives

Adobo

Garlic Powder

Onion Powder

Sea Salt

Fresh Ground Pepper

1 chicken Packet

1 Beef Packet

1 Vegetable Packet

1 Sazon Con Achiote

Tomato Sauce

A Carrot

One or Two potatoes

Lots of Love

And water

Hey there Fam, so this recipe isn’t traditional or so on. To be honest there might even be some sort of other name for this meal but in my house, it's Carne Mecha papa lol. So first thing is understanding this is a thick piece of meat that takes time to tenderize but can definitely hold more season than your average beef stew. Served best with some nice MEDIUM GRAIN RICE PLEASE!!! For those of you that dont really eat rice EVERYDAY, won’t understand why until you actually try it for yourself and know , you know. So yeah very simple the smaller grain cooks faster, evener and can take on flavors much easier, like example would be you forget to salt your rice water. Now you have bland white rice, “oh no what shall I do?” Well with the regular large grain rice, let’s just say you’ll have to have some really good seasoned beans to go on the rice that day, but with short or medium, now don’t quote me lol Im no scientist or whatever, the grain is smaller so even if you forget to salt your water prior to cooking the rice the grain itself is still sort of cooking so just adding the right stew or even just a little salt on the rice then mix it up again does more than what you’d have to do with the Larger grain rice. I could’ve said something Google wrote about the rice situation but why not see what a real rice eater has to say lol.

Alrighty then! Here we go now first we are going to rinse off the extra blood off our hunky piece of red meat. No need to pat dry it’s going to get drenched later anyways, Now with a sharp edged knife you're going to want to poke olive sized holes all over your Carne Mecha. After you stabbed up that meat girl we are going to take our onion and dice it not too small, about the same size as the olives. Once the onions are cut everything else is shaking and squeezing from there BOO! Now the amount of seasoning you're going to add to this dish is in two batches so to speak, so you're going to sprinkle each seasoning over the entire Beef Round, you're going to squeeze some paste on it, AND THEN!!! Add the olives and begin the loving of the meat Fam. You're going to rub seasoning and paste and olives, onions all over the meat and in the holes you made earlier. Now once your meat looks like mine love, then you can commence with the anointing of the meat….. Lol so you're going to fill about an inch over the meat. Last step before you let it boil for about 45 minutes to an hour is to spoon taste the water. Yes, take a spoon and taste the water, preferably before it starts boiling. Why? Oh well simply it's going to cook slowly on medium high heat so that means that water is going to evaporate meaning the meat is going to soak up all that seasoning.

After about 40 minutes you're going to want to skim the oil off the top of the water which should have the meat just peaks though the top. Here is when you want to add in your sliced carrots and potatoes, finishing touch would be about a spoon full of tomato sauce for color. Let simmer until potatoes are fork tender and the lovely Roast is fork tender. Before serving, take two forks and shred that nice cooked meat… Yes it’s lovely isn’t it? And hey it’s not a super heavy meal on the stomach so you can eat just like me today and not pass out after a plate like this.

Enjoy.