Carne Guisado
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 lbs cross-rib roasts (cut into 1 inch cubes)
- 2 tablespoons salt
- 1 bay leaf
- 2 garlic cloves (smashed)
- 10 guajillo chilies
- 1⁄2 large onion
- 2 tomatoes (cut in half lengthwise)
- 1⁄8 cup vegetable oil
- 1 tablespoon white flour
- 1⁄4 teaspoon black pepper
- 1 large potato (cubed)
directions
- Place the beef in a large pot and cover with cold water by 2 inches. Add bay leaf and salt. Bring liquid to a boil and skim off any foam that rises.
- Cover the beef and cook on the lowest setting for 4 hours until the beef is fork tender.
- Bring 3 cups water to a boil in a saucepan. While the water is boiling remove the stems and seeds from the chiles. Heat a non stick saute pan on medium heat and toast the chiles stirring constantly. Make sure not to burn the chiles. Toast them for 2 minutes.
- Place the toasted chiles in a bowl and pour the boiling water over them. Set aside to soak for 20 minutes.
- While the chiles are soaking, place the onion and tomatoes in the pan on medium high heat and cook turning the veggies until blacked on all sides.
- After the beef has been cooking for 4 hours remove 4 cups of beef broth and set aside. Drain the beef and set aside in a seperate bowl.
- Pour 2 cups of the beef broth in the blender with the tomatoes and onion and blend.
- Add the chiles to the tomato mixture in the blender and blend for 5 minutes.
- Set the pot you cooked the beef in over medium heat and add the oil. Once the oil is heated add the flour and cook for 3 minutes. Turn the heat down to low and add the chile mixture into the pot as well as the beef that has been drained.
- Add the black pepper and the last 2 cups of reserved beef broth and cover. Cook for 30 minutes.
- Add the potatoes and give the mix a good stir. Cover and cook an additional 30 minutes or until the meat easily shreds when pushed with a spoon and the potatoes are fork tender.
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RECIPE SUBMITTED BY
cervantesbrandi
Littleton, Colorado