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Carne Mechada (Stuffed Meat)

Featured in the Honolulu Star-Bulletin on October 10, 2007.



Carne Mechada (Stuffed Meat)

  • 3 pounds boneless beef pot roast
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vinegar
  • 1/4 pound ham, chopped
  • 1/4 pound salt pork, chopped
  • 1 onion, chopped
  • 1/4 cup pitted green olives
  • 1 tablespoon capers
  • 1/4 cup salad oil
  • 1 cup water
  • 1/4 cup tomato sauce
  • 6 potatoes, cubed
  • 6 carrots, cubed


Rub roast vinegar; sprinkle with salt and garlic powder. In a small bowl, combine ham, salt pork, onion, olives, and capers. Make a slash about 3-inches deep in the center of the roast. Fill with ham mixture. Heat oil in a large saucepan and brown roast. Add water and tomato sauce. Bring to a boil, lower heat, and simmer for 2 1/2 hours. Add potatoes and carrots. Simmer 30 more minutes. Makes 6 servings.

Approximate Nutrient Analysis per serving:
750 calories, 35 g fat, 10 g saturated fat, 100 mg cholesterol, greater than 1300 mg sodium, 47 g carbohydrate, 7 g fiber, 7 g sugar, 61 g protein


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