Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Wednesday, January 7, 2009

Carne Guisada - Tex-Mex authentic

If you really want a nice change for your Carne Guisada, try doing it in the oven instead of on the stovetop. It should turn out as a thick gravy, with not too much liquid. It works great in tacos, or served as a main dish with sides.

1 1/2 lb. lean beef, trimmed of all fat and gristle (chuck or round)
2-3 Tbls. AP flour
1 T oil, lard or bacon grease
1 medium onion, chopped
1-2 fresh jalapenos, seeded, deveined and minced
1 bell pepper, seeded, de-veined and cut in small strips
1 1/2 cups beef stock/broth
1 Tbs. tomato paste
2 tsp cumin
1/2 tsp chile powder

Preheat the oven to about 350 degrees.

Cut the beef into bite-sized cubes (3/4 to 1 inch). Dump the flour in a ziploc bag, add the cubed meat and shake to coat all the meat well with flour. Add the oil to a covered oven-proof skillet or a dutch oven. Brown the meat quickly but thoroughly. Add the rest of the ingredients and bring the Guisada to a simmer on the stove top.

Cover and place in the oven, baking for about 2 1/2 hours, until the meat is so tender it nearly falls apart. Serve warm as a main dish or in heated tortillas as tacos. Optionally garnish with rough chopped cilantro and onion, or Pico de Gallo.

See picture at the blog entry Tex-Mex night at Casa Gordita.

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