"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Stuffed Meat (Lechon Mechado) Recipe

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This recipe for Stuffed Meat (Lechon Mechado), by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. eye round roast
4 oz. ham
2 oz. bacon
1 small onion
1 tsp. capers
4 Tbsp. + 1 tsp. olive oil
6 cups water
1 medium tomato
1 tsp. vinegar
2 small sweet chili peppers
1/2 green pepper
6 olives
1 tsp. oregano
1/2 Tbsp. salt
1/2 cup tomato sauce

Directions:
Directions:
Clean meat. With a sharp knife cut a hole lengthwise through center of eye of round roast. Dice 2 ounces of ham, bacon, onion, capers, tomato, sweet chilies, green pepper, and olives; mix together. Stuff mixture into hole cut into meat. In a large pot heat remaining 4 Tbsp. olive oil and brown meat on all sides. Dice tomato and ham; mix with salt and tomato sauce and add to pot along with 6 cups water. Cover and cook over medium heat for 2 hours. Uncover; and a mixture of flour and water as needed to thicken sauce and cook for 45 more minutes until sauce thicken and meat is tender.

Makes 8-10 servings.

Personal Notes:
Personal Notes:
Gourmet Club: Puerto Rican Dinner, November 23, 1974.

 

 

 

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