Carne Guisada (beef Stew) Recipe
Yield: 1 servingsRecipe by RUBYdakoda
Ingredients:
2 pounds: very lean round steak or stew meat, in 1" pieces
1 1/2 tablespoons: flour,
1/4 cup: cooking lard or cooking oil,
1 tsp: salt,
1/2 tsp: cumin,
4 cloves: garlic,
3: chili anchos, stemmed, seeded, but left whole
3: to 6 chiles de arbol, stemmed/seeded
1/4 cup: tomato sauce,
Directions:
1. Heat oil over medium heat in a heavy iron pot.
Place beef and flour in bag & shake until beef
is well coated.
2. Mash garlic, oregano & cumin together.
3. When oil is hot, add beef, stirring to prevent
scorching, until well browned. Pour off the
excess oil & add enough water to just cover
the meat. Add the remaining ingredients.
4. Bring mixture to a boil, cover and simmer 1 1/2
hours, or until meat is very tender and most of
liquid has evapoated.
5. Serve in flour tortillas and your favorite salsa.
NOTES : From EL NORTE "THE CUISINE OF NORTHERN MEXICO, by James Peyton.
(Carne Guisada resembles Texas-style chili. It is very popular
now in south Texas where it is made with potatoes, carrots and
celery, then thickened with flour toward the end of the cooking
process.)
This is the authentic recipe..If you want the Texas
variation.....I would add the potatoes, carrots, and celery (all
diced) the last 30 minutes of cooking. If thicking is
needed........
then add flour
Source from luhu.jp
Place beef and flour in bag & shake until beef
is well coated.
2. Mash garlic, oregano & cumin together.
3. When oil is hot, add beef, stirring to prevent
scorching, until well browned. Pour off the
excess oil & add enough water to just cover
the meat. Add the remaining ingredients.
4. Bring mixture to a boil, cover and simmer 1 1/2
hours, or until meat is very tender and most of
liquid has evapoated.
5. Serve in flour tortillas and your favorite salsa.
NOTES : From EL NORTE "THE CUISINE OF NORTHERN MEXICO, by James Peyton.
(Carne Guisada resembles Texas-style chili. It is very popular
now in south Texas where it is made with potatoes, carrots and
celery, then thickened with flour toward the end of the cooking
process.)
This is the authentic recipe..If you want the Texas
variation.....I would add the potatoes, carrots, and celery (all
diced) the last 30 minutes of cooking. If thicking is
needed........
then add flour
Source from luhu.jp