Mechado

Ingredients

• 1.5 lb beef chuck
• 2 medium potatoes
• 1 medium onion
• 3 cloves garlic
• 1 cup tomato sauce
• 2 whole red chili peppers
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. 1

   Cut the 1.5 lb beef chuck into 1-inch cubes and season with 1 tsp salt. Heat 2 tbsp olive oil in a large pot over medium-high heat.

2. 2

   Brown the beef in batches, turning occasionally, until deeply browned on all sides, about 8 minutes per batch. Transfer to a plate and set aside.

3. 3

   In the same pot, add 1 sliced onion and 3 minced garlic cloves. Cook over medium heat until soft and fragrant, about 3 minutes.

4. 4

   Return the beef to the pot. Add 1 cup tomato sauce and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until beef is tender, about 1 hour.

5. 5

   Add 2 peeled and cubed potatoes and 2 whole red chili peppers. Simmer uncovered until potatoes are fork-tender and sauce thickens, about 20 minutes.

6. 6

   Season with salt to taste. Garnish with chopped parsley or cilantro if you have them. Serve hot with rice.

7. 7

   Optional: stir in a splash of fish sauce or a squeeze of lemon for extra depth.

Tools you’ll need

• large pot
• cutting board
• knife
• wooden spoon

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