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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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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. Ingredients:
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 |
cumin |
salt |
pepper |
chili powder |
cilantro |
ground chipotle chile pepper, to taste |
flour tortilla |
Directions:
1. Heat oil in large skillet.
2. Brown meat cubes.
3. Sprinkle with flour.
4. Add green and yellow pepper and onion.
5. Stir in garlic, cumin, chili powder, salt, pepper, cilantro and chipotle (a little chipotle goes a very long way).
6. Add bouillon cubes and water.
7. Simmer gently, covered, until meat is very tender, about 2 hours.
8. ADD ADDITIONAL WATER IF MIX BECOMES TO DRY.
9. Enjoy!
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