Mechado Ni Lola Asiang Recipe


  • 1 kilo kampto (flank), cubed
  • 1 tablespoon each of patis, toyo and vinegar
  • olive oil, as much as needed (usually 500ml bottle)
  • ½ pack achuete powder
  • 1 ½ kilo shallots, chopped
  • 3 kilos or more of over ripe tomatoes, seeded
  • 500 grams garlic, minced
  • ¼ cup tomato paste
  • 1 finger panocha

Only if needed (depending on how much fat is in the beef):
  • 1-2 cups beef or chicken broth

  1. Marinate the beef in patis, toyo and vinegar.
  2. Marinate for 4-6 hours.
  3. Heat some olive oil and achuete powder to become orange in color.
  4. Braise the beef in the oil until dark brown on all sides.
  5. In another pan, heat olive oil and achuete powder. Sauté the shallots until very soft.
  6. Meanwhile, crush the tomatoes by hand to release juices and skins.
  7. Add in the tomatoes and cook until almost like paste and the skins curl.
  8. Add the garlic and cook another 10 minutes.
  9. Season according to taste.
  10. Add tomato paste and beef and the juices.
  11. Cook on high until boiling, and then use the smallest flame possible.
  12. Cook covered until beef is very tender.
  13. Taste and adjust seasonings again: salt and peppercorn.
  14. Add in panocha and cover again.
  15. Simmer until tender.

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