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Recipes
Carne Guisada
Carne Guisada
Carne Guisada
photo credit: Ev Thomas
More of a Tex-Mex which translates into a simple beef stew. The stew is served with tortillas as you would Chile Colorado or Chile Verde.
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Serves
6
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Mexican Meat Recipes
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Ingredients
2
lbs
boneless beef chuck 2 cups beef stock
1
tablespoons
vegetable oil
2
tablespoons
tomato paste
2
cloves
garlic, peeled and quartered
3/4
tsp
salt
1
onion
peeled and chopped
2
teaspoons
chili powder (ancho or New Mexico) or substitute 1/2 ancho and 1/2 chipotle powder
1
teaspoons
cumin
2
green
chiles, roasted and peeled
1/8
tsp
Black Pepper
Flour or corn tortillas
2
fresh
tomatoes
Instructions
Trim the fat, gristle and connective tissue from the meat.
Fry the trimmings in a large (3-4 quart) stockpot until about 2 tablespoons
(for 6 servings) of fat have been rendered.
Discard the trimmings.
Add oil to the fat in the pan.
Set aside.
Cut the meat into 1 1/2" cubes.
Set aside.
Mince the garlic, onion and chiles together.
Peel and pulp the tomatoes. Add to the onion mixture.
Heat the fat in the stockpot.
Sear the meat over high heat until browned on all sides.
Reduce heat. Add the tomato and onion mixture. Add all the remaining ingredients except the tortillas.
Cover.
Simmer until the meat is tender and the liquid becomes a rich sauce (abou 1 1/2 to 2 hours).
Adjust seasonings.
Serve with tortillas.
Note: The meat filling can be spooned onto the tortillas.
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