My Uncle who drives all over the Americas posted this on our family website. Please feel free to post your version as well... thanks!
Carne Guisada
Description:
Carne guisada is one of my all-time favorite foods. As we travelled Mexico, we found it ready-to-eat in grocery stores and ordered it in restaurants. We even ordered some in a Ozona, TX truck-stop cafe and it was great! I was never disappointed. The following recipe comes from From Diana Rattray, Your Guide to Southern Food.
Ingredients:
1 pound stew beef
2 tablespoons vegetable oil
2 tablespoons tomato paste
10 1/2 ounces condensed beef broth, undiluted
1/2 teaspoon ground black pepper
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon cumin
1 or 2 small jalapeno or serrano chile peppers, chopped
1/2 cup water
2 teaspoons cornstarch, dissolved in a small amount of cold water
Directions:
Brown meat in oil on all sides. Pour off excess grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Cover and cook on low for 8 to 12 hours, or until meat is very tender.
Turn to high and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice and warm tortillas, if desired.
Number Of Servings: 4
Preparation Time: 8 to 12 hours
Carne Guisada
Description:
Carne guisada is one of my all-time favorite foods. As we travelled Mexico, we found it ready-to-eat in grocery stores and ordered it in restaurants. We even ordered some in a Ozona, TX truck-stop cafe and it was great! I was never disappointed. The following recipe comes from From Diana Rattray, Your Guide to Southern Food.
Ingredients:
1 pound stew beef
2 tablespoons vegetable oil
2 tablespoons tomato paste
10 1/2 ounces condensed beef broth, undiluted
1/2 teaspoon ground black pepper
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon cumin
1 or 2 small jalapeno or serrano chile peppers, chopped
1/2 cup water
2 teaspoons cornstarch, dissolved in a small amount of cold water
Directions:
Brown meat in oil on all sides. Pour off excess grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Cover and cook on low for 8 to 12 hours, or until meat is very tender.
Turn to high and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice and warm tortillas, if desired.
Number Of Servings: 4
Preparation Time: 8 to 12 hours
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