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Carne Guisada
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| Carne guisada can be a meal in itself, served in a bowl with tortilla chips. It’s also wonderful nestled between refried beans and rice. I like to wrap it up in flour tortillas for tacos, and the leftovers are a hearty topping on a pile of scrambled eggs. So for all that asked about carne guisada—here is my recipe. Now I have to say that this is my recipe, so it might not be like your grandmother’s recipe because that’s the thing about carne guisada—everybody’s is different all over the state of Texas. How do you make your carne guisada? Carne guisada Ingredients | |
| 4 pounds | chuck or bottom round beef, cut into 1-inch cubes |
| 4 tablespoons | peanut oil |
| 1 medium | onion, diced, (about 1 cup) |
| 5 cloves | garlic, minced, (about 1/4 cup) |
| 1 14.05 oz. can | diced tomatoes, diced |
| 3 | fresh tomatoes, alternative |
| 2 | jalapeno peppers, diced |
| 2 serrano peppers, diced | |
| 1 tablespoon | cumin |
| 1 tablespoon | chili powder |
| 1 teaspoon | oregano |
| 1/2 cup | chopped cilantro |
| 1 | bay leaf |
| 2 cups | water |
| 1 12 oz. bottle | dark Mexican beer such as Negro Modelo |
| 1 tablespoon | flour, (optional) |
Method
In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches.
Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions and chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.
Throw in the browned beef, add the herbs, spices, water, tomatoes and beer and mix everything really well. Turn up the heat to high, bring the stew to a boil and then turn heat down to low and simmer for five hours, stirring occasionally. At this point, some of the meat will have turned to strings thus thickening the gravy.
Note: If you want your meat to be distinct cubes rather than strings, lessen the cooking time. If you cook the stew for less time, you may also need to add some flour to thicken the gravy. Take out a 1/4 cup of the cooking liquid, stir into it a 1 tablespoon of flour and then incorporate this back into the stew. Stir until gravy has thickened. Also, I like my meat in big stringy chunks, but if you prefer smaller pieces, cut the meat into 1/2 inch cubes.
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