melissa-dallas
Well-known member
Just like from my favorite Tex-Mex joints:
Carne Guisada
2 tbsp. oil
2 lbs. beef stew meat
½ medium onion
½ medium bell pepper ( I didn’t have one and used small can green chiles)
1 medium tomato, diced (I used four campari tomatoes)
1 tbsp. garlic powder (make sure it’s fresh)
1 tsp. ground cumin
2 tablespoons tomato puree (I just used a little more tomato & salsa)
1 bay leaf
2 tablespoons mild picante sauce
salt & pepper to taste
roux – 2 tbsp. flour mixed in 1 tbsp. plus one tsp. oil
Brown meat well in oil on medium high heat. Reduce heat to medium, add onion and green pepper and stir for a few minutes until vegetables soften. Add tomatoes and cook a minute. Add water just to cover meat and remaining ingredients except roux. Simmer covered until meat is very tender and liquid, which should be fairly thick, only comes half way up meat. If sauce is not thick enough add roux one tsp. at a time until proper “thick gravy” consistency. Serve with rice and beans or roll in flour tortillas for soft tacos.
From La Cocina de la Frontera by James W. Peyton
I normally don’t like garlic powder much, but there are certain things that only taste the way you get them in Tex-Mex restaurants if you use it. This is delicious and would have tasted very different with fresh garlic.
Carne Guisada
2 tbsp. oil
2 lbs. beef stew meat
½ medium onion
½ medium bell pepper ( I didn’t have one and used small can green chiles)
1 medium tomato, diced (I used four campari tomatoes)
1 tbsp. garlic powder (make sure it’s fresh)
1 tsp. ground cumin
2 tablespoons tomato puree (I just used a little more tomato & salsa)
1 bay leaf
2 tablespoons mild picante sauce
salt & pepper to taste
roux – 2 tbsp. flour mixed in 1 tbsp. plus one tsp. oil
Brown meat well in oil on medium high heat. Reduce heat to medium, add onion and green pepper and stir for a few minutes until vegetables soften. Add tomatoes and cook a minute. Add water just to cover meat and remaining ingredients except roux. Simmer covered until meat is very tender and liquid, which should be fairly thick, only comes half way up meat. If sauce is not thick enough add roux one tsp. at a time until proper “thick gravy” consistency. Serve with rice and beans or roll in flour tortillas for soft tacos.
From La Cocina de la Frontera by James W. Peyton
I normally don’t like garlic powder much, but there are certain things that only taste the way you get them in Tex-Mex restaurants if you use it. This is delicious and would have tasted very different with fresh garlic.