Carne Mechada Bao

Description

This recipe folds classic carne mechada technique into a bao format. The beef stays juicy from a tomato-pepper braise, while a crisp slaw keeps the bite light.

Ingredients

• 2 lb beef chuck roast
• 1 tbsp neutral oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp soy sauce
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 cup beef stock
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• Kosher salt and black pepper
• 12 frozen bao buns
• 1 cup shredded cabbage
• 2 scallions, thinly sliced
• 1 tsp grated fresh ginger
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Preparation

1. Season chuck with salt and pepper. Sear in oil over medium-high heat until browned on all sides.
2. Remove beef. In the same pot, cook onion and bell pepper until softened, 6 to 8 minutes.
3. Add garlic, cumin, smoked paprika, soy sauce, and tomato paste. Cook 1 minute.
4. Return beef and add crushed tomatoes, stock, vinegar, and sugar. Bring to a simmer.
5. Cover and braise on low heat for about 2 hours, until fork-tender.
6. Shred beef in the pot, then simmer uncovered 10 minutes to tighten sauce.
7. Toss cabbage, scallion, ginger, rice vinegar, and sesame oil with a pinch of salt.
8. Steam bao according to package directions.

Assembly

1. Split each bao and spoon in warm carne mechada.
2. Top with ginger-scallion slaw.
3. Finish with a few drops of the braising liquid.

Serving Suggestions

• Serve with quick-pickled jalapenos.
• Add a side of cucumber salad for contrast.

Notes or Variations

• For a faster version, use pressure-cooked chuck (45 minutes high pressure, natural release).
• Add a spoon of chile crisp if you want heat.