"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carne Guisada Recipe

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This recipe for Carne Guisada, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Friday, June 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs chuck roast, trimmed and cut in bite-size pieces
4 tbsp all-purpose flour
2 tbsp canola or vegetable oil
1 large onion, chopped
3 or 4 jalapeños, stems and seeds removed, chopped
2 ½ cups beef stock
2 tbsp tomato paste
1 tsp ground cumin
2 tsp chili powder
salt and pepper to taste

Directions:
Directions:
Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.

In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the onion, tomato and chiles, then add stock and tomato paste. Add seasonings, cover and simmer for about 2 hours, until it breaks apart with a fork. Serve with fresh, warm flour tortillas, accompanied by guacamole atop a fresh slice of tomato on a bed of iceberg lettuce.

Personal Notes:
Personal Notes:
Carne Guisada is basically a Mexican meat stew that varies both in ingredients and in cooking methods, often depending upon region. This is a common dish served in traditional Mexican cafes in San Antonio and has always been one of my favorites. It is best served with flour tortillas, as they hold up well with the meaty sauce. This version requires slow cooking to produce the meat's tenderness.

 

 

 

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