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Carne Guisada (meat stew)
We usually double this to ensure plenty is left over
2 lb beef stew meat
2 cups beef stock (I use 4 bullion cubes in 2 cups water)
2 Tbs vegetable Oil
2 cloves garlic, minced
3/4 tsp salt
1 onion, diced
2 tsp chili powder
1 tsp comino (cumin)
2 green chilis, roasted, peeled, chopped fine (serrano or jalapenos) (I use 2 serranos and 1 jalepeno)
1/8 tsp black pepper
2 fresh tomatoes, peeled, mash to a pulp.
Trim fat. (gristle if any). Cut the meat into 1 1/2" cubes. Set aside.
Sautee the diced onion in approx 2Tbs oil +/- (I go ahead and add a little chili powder and cayenne pepper to the onion as it cooks) Add cubed and trimmed meat and brown on all sides. Reduce heat. Add the tomato and the remaining ingredients. Cover and simmer until the meat is tender and the liquid becomes a rich sauce, about 1 and half to 2 hours. Adjust seasonings to taste.
Serve with hot flour tortillas (to wrap meat in and eat like tacos) refried beans, etc…..
We usually double this to ensure plenty is left over
2 lb beef stew meat
2 cups beef stock (I use 4 bullion cubes in 2 cups water)
2 Tbs vegetable Oil
2 cloves garlic, minced
3/4 tsp salt
1 onion, diced
2 tsp chili powder
1 tsp comino (cumin)
2 green chilis, roasted, peeled, chopped fine (serrano or jalapenos) (I use 2 serranos and 1 jalepeno)
1/8 tsp black pepper
2 fresh tomatoes, peeled, mash to a pulp.
Trim fat. (gristle if any). Cut the meat into 1 1/2" cubes. Set aside.
Sautee the diced onion in approx 2Tbs oil +/- (I go ahead and add a little chili powder and cayenne pepper to the onion as it cooks) Add cubed and trimmed meat and brown on all sides. Reduce heat. Add the tomato and the remaining ingredients. Cover and simmer until the meat is tender and the liquid becomes a rich sauce, about 1 and half to 2 hours. Adjust seasonings to taste.
Serve with hot flour tortillas (to wrap meat in and eat like tacos) refried beans, etc…..