Mexican recipes
Carne guisada
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370 min
Serves 8
Mexican
Ingredients
- 2 tbsp vegetable oil 30 ml vegetable oil
- 4 lb stewing beef cut into 1/2 inch cubes (chuck, round or similar) 1.81 kg stewing beef cut into 1/2 inch cubes (chuck, round or similar)
- 2 tbsp vegetable oil 30 ml vegetable oil
- 1 cup diced onion 240 ml diced onion
- 2 jalapeno peppers, diced 2 jalapeno peppers, diced
- 2 serrano peppers, diced 2 serrano peppers, diced
- 4–6 clove garlic (minced) 4–6 clove garlic (minced)
- 1 tbsp cumin 15 ml cumin
- 1 tbsp mild chili powder 15 ml mild chili powder
- 1/2 tbsp hot chili powder 7.4 ml hot chili powder
- 1 tsp oregano 4.9 ml oregano
- 1/2 cup chopped fresh coriander (cilantro) 120 ml chopped fresh coriander (cilantro)
- 1 bay leaf 1 bay leaf
- 1 (14 oz.) can tomatoes, chopeed 1 (14 oz.) can tomatoes, chopeed
- 2 cup water 480 ml water
- 1 (12 oz.) bottle of beer 1 (12 oz.) bottle of beer
- To serve To serve
- Grated cheddar or Jack cheese (optional) Grated cheddar or Jack cheese (optional)
- Sour cream (optional) Sour cream (optional)
- Crusty bread Crusty bread
Method
In a large pot over medium high heat add the vegetable oil and brown the beef in several batches.
Remove the beef from the pot and set aside. Add the remaining 2 tablespoons of oil, onion and chiles and cook over medium heat for about 10 to 15 minutes, stirring occationally, until the onions are soft and translucent. Add the garlic, cumin, chili powder and oregano and cook for another minute, stirring occationally.
Return the browned beef into the cooking pot and stir well. Add the coriander, bay leaf, tomatoes, water and beer and stir well. Increase heat to high, bring to a boil, lower heat and simmer covered for 4 1/2 to 5 hours, stirring once every 1/2 hour or so.
Check the consistency of the meat and thicken with a tablespoon of flour dissolved in water, if necessary.
Top with grated cheese and sour cream (optionally), garnish with one or two sprigs of fresh coriander and serve with crusty bread.
Remove the beef from the pot and set aside. Add the remaining 2 tablespoons of oil, onion and chiles and cook over medium heat for about 10 to 15 minutes, stirring occationally, until the onions are soft and translucent. Add the garlic, cumin, chili powder and oregano and cook for another minute, stirring occationally.
Return the browned beef into the cooking pot and stir well. Add the coriander, bay leaf, tomatoes, water and beer and stir well. Increase heat to high, bring to a boil, lower heat and simmer covered for 4 1/2 to 5 hours, stirring once every 1/2 hour or so.
Check the consistency of the meat and thicken with a tablespoon of flour dissolved in water, if necessary.
Top with grated cheese and sour cream (optionally), garnish with one or two sprigs of fresh coriander and serve with crusty bread.
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