Carne Guisada - Meat and Potatoes
December 6th, 2006
It’s hard to express how much I enjoy trying new foods. I’m delighted to live where I do, and have friends from different areas. Since moving to the South I’ve learned plenty about Mexican food (or is it Tex-Mex? — that depends on who you ask)
Six years ago, my knowledge of Mexican food was limited to Taco Bell, Chi-Chi’s and a local watering hole. Now I’ve learned what chalupas and fajitas really are, and have learned the difference between salsa and pico de gallo. I’ve had real guacamole and liked it. I could go on…
Over two years ago, when we had our last baby, a friend from church brought us this dish and our whole family really liked it. I had to ask her what it was and I tried making it once with no success.
Recently, when I was preparing meat for a different dish, I realized that the same preparation would work for Carne Guisada. So I tried it a couple of days ago, and sure enough, it worked like a charm. The only shortfall was that Elizabeth had brought fresh, homemade tortillas to serve with it (if you’ve never had fresh homemade tortillas I feel very sorry for you.) and I just used the ones out of the package from the store.
Although this is not labor-intensive, allow three hours, as it will take that long to get the beef nice and tender.
Carne Guisada
1 lb. stew meat
salt and pepper
cooking oil
water
1/4 c. chopped red bell pepper
1/4 c. chopped green bell pepper
1 jalapeno, chopped fine (optional)
1/4 to 1/2 c. chopped onion
1 t. minced garlic
1/2 t. cumin
1 - 2 medium sized potatoes, cut into cubes
1 6 oz. can of tomato paste or 12 oz.diced tomatoes, whichever you prefer
Start by getting the oil hot in the largest skillet you own. This will be the only pan you have to get dirty. Yea! Salt and pepper the meat and add it to the skillet. Let it get brown on all sides and then turn the heat down to just above low. Add plenty of water.
This meat needs to simmer for up to 3 hours, so allow yourself plenty of time. Keep an eye on the level of liquid - it should always be about half-full of liquid.
An hour or so before you plan to serve this, add the chopped vegetables except the potatoes. Keep simmering.
About 20 minutes or so before serving, add the chunks of potatoes and the cumin. The potatoes will cook and at the same time, thicken everything so it is a gravy consistency. After the potatoes are soft, add the tomatoes, stir them in, and serve! Add a dollop of sour cream when serving.
This can be served with Spanish rice, tortillas, refried beans, black bean, hominy, or just corn.
Enjoy!
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