Carne Mechada Sauce

This is the sauce that ties a plate of carne mechada together. Green bell peppers, pimentos, and canned tomatoes get simmered down with cumin, oregano, thyme, and bay leaves into a thick, fragrant base that’s ready for just about anything.

A splash of Worcestershire adds a savory punch that deepens the whole pot.

Spoon it over shredded beef and rice, use it as a filling for empanadas or arepas, or ladle it over grilled chicken when you want something with real backbone.

It comes together in about an hour and makes enough for a crowd.

Kitchen Tips

• Let the peppers and onions soften fully before adding tomatoes. That extra caramelization builds a sweeter, more complex sauce.
• Remove the bay leaves before serving. They’ve done their job during the simmer and biting into one is no fun.
• This sauce freezes beautifully. Make a double batch and stash portions for quick weeknight meals.