Mommy’s mechado

Many of my friends from grade school to medschool who have tasted my mom’s cooking, cannot forget what I call Mom’s Ultimate Mechado.

Like most good cooks, Ma does not measure. So what I will share here are simply the ingredients and roughly how it is made, with words she actually uses.

Marinate beef (pontay pecho) in soy sauce and calamansi.

Saute onions, garlic and add the beef and celery. Sangkutsa. Add the marinade. Add water once in a while. Add tomato paste if malapit na lumambot.

In another pan, fry beef liver and then dikdikin.

Once the beef have softened, add the liver. Then add sliced chorizo de bilbao and chinese ham. Then add fried potatoes and bell pepper.

Salt and pepper to taste.

Note: this cannot be rushed, just good old slow cooking is what it is all about.

Please thank this lady for this recipe and thank the Lord that she is getting stronger everyday after a bout with Acute Gastritis/UTI last week.