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.
INGREDIENTS
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
METHOD
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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