Carne Mechasa is a hearty, comforting dish that transforms simple ingredients into a culinary masterpiece. The star is a high-quality steak, carefully stuffed with crisp bacon, tangy green chiles, and tender green peppers. This filling creates a burst of flavor in every bite. The meat is seared to lock in juices, then slow-cooked in a savory blend of tomato sauce, brown sugar, and red wine vinegar until fork-tender. The result is a deeply flavorful, melt-in-your-mouth meal with a perfect balance of sweet, sour, and spicy notes. Ideal for family dinners or special gatherings, this dish showcases traditional Mexican-inspired techniques with a homestyle warmth. It is a satisfying centerpiece that pairs beautifully with rice or beans.
Carne Mechasa
Description
Carne Mechasa is a hearty, comforting dish that transforms simple ingredients into a culinary masterpiece. The star is a high-quality steak, carefully stuffed with crisp bacon, tangy green chiles, and tender green peppers. This filling creates a burst of flavor in every bite. The meat is seared to lock in juices, then slow-cooked in a savory blend of tomato sauce, brown sugar, and red wine vinegar until fork-tender. The result is a deeply flavorful, melt-in-your-mouth meal with a perfect balance of sweet, sour, and spicy notes. Ideal for family dinners or special gatherings, this dish showcases traditional Mexican-inspired techniques with a homestyle warmth. It is a satisfying centerpiece that pairs beautifully with rice or beans.Ingredients
Directions
-
Cook bacon until crisp, then crumble; reserve drippings.
-
Dice green chiles and slice the green pepper.
-
Boil sliced green pepper in salted water for five minutes, then drain.
-
Make a deep horizontal slit in the steak to form a pocket.
-
Stuff the steak pocket with crumbled bacon, diced chiles, and boiled green pepper.
-
Sew the pocket shut with kitchen twine.
-
Brown the stuffed steak in the reserved bacon drippings in a heavy skillet.
-
Transfer the browned steak to a 12x8-inch baking dish.
-
In the same skillet, combine tomato sauce, brown sugar, vinegar, salt, and bay leaf.
-
Heat the sauce mixture, stirring constantly until the sugar dissolves.
-
Pour half of the sauce over the meat in the baking dish; reserve the rest.
-
Cover the baking dish and bake for 1.5 hours, basting occasionally with pan juices.
-
When the meat is tender, remove from the oven and transfer to a platter.
-
Skim fat from the remaining pan juices and add water if needed to create a gravy.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1855.5kcal
- % Daily Value *
- Total Fat 109.1g168%
- Saturated Fat 45.6g229%
- Cholesterol 558.4mg187%
- Sodium 492.3mg21%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 1.0g4%
- Sugars 1.2g
- Protein 197.9g396%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
