Prep 15 mins
Cook 2 hrs
I found this in a cookbook my grandmother gave me for Christmas last year. (Texas Favorites: a Collection of Family Recipes vol. II) I had been searching for a good Carne Guisada recipe and oh man is this it. Of course I added a smidge to it, but this pleased everyone that came for dinner that night. I think it is better than most hole in the wall Mexican joints because it is full of flavor where theirs are usually bland. You can add a fresh chopped tomato and jalapeños if desired.
- 1 tablespoon corn oil
- 2 lbs stew meat
- 2 tablespoons flour
- 1⁄4 cup green bell pepper (chopped)
- 1⁄4 cup yellow bell pepper (chopped)
- 1 small onion (chopped)
- 4 garlic cloves (minced)
- 2 teaspoons beef bouillon
- 1⁄2-1 cup water
- chili powder
- ground chipotle chile pepper, to taste
- flour tortilla
- Heat oil in large skillet.
- Brown meat cubes.
- Sprinkle with flour.
- Add green and yellow pepper and onion.
- Stir in garlic, cumin, chili powder, salt, pepper, cilantro and chipotle (a little chipotle goes a very long way).
- Add bouillon cubes and water.
- Simmer gently, covered, until meat is very tender, about 2 hours.
- ADD ADDITIONAL WATER IF MIX BECOMES TO DRY.