Carne Mechada

beef flank

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner while pork is more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

Heat olive oil in a large pot over medium heat until shimmering.

Sear the beef flank on all sides until browned, about 5-7 minutes.

Remove the beef and set aside.

In the same pot, add chopped onions, bell peppers, and garlic; sauté until softened, about 3-4 minutes.

Add diced tomatoes, carrots, bay leaves, cumin, and oregano; stir to combine.

Return the beef to the pot and add beef broth and vinegar.

Bring to a boil, then reduce heat to low and cover.

Simmer for 2-3 hours until the beef is tender and easily shredded.

Remove the beef from the pot and shred using two forks.

Return the shredded beef to the pot and mix with the sauce.

Adjust seasoning with salt and black pepper to taste.

Garnish with chopped cilantro and a squeeze of lime juice before serving.

Cooking Techniques

Spice Level: