Draggingtree Posted February 5, 2017 Share Posted February 5, 2017 By Courtney Bond Sylvia Casares’s Frontera Carne Guisada Serves 8 3 pounds beef stew meat, cut into 3/4-inch pieces3 guajillo chiles, stems and seeds removed1 chile de árbol, stem removed1 cup chopped white onion1 cup chopped tomato1/2 cup chopped bell pepper1/4 cup tomato sauce2 teaspoons Holy Trinity*1/4 teaspoon Mexican oregano2–3 bay leaves1 1/2 teaspoons salt2 tablespoons vegetable oil2 tablespoons all-purpose flour *In a spice grinder, combine 3 peeled garlic cloves, 1 1/2 teaspoons cumin seeds, and 1 1/4 teaspoons peppercorns, along with 1 tablespoon water. Process into a smooth paste. In a large saucepan, combine the meat with 4 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Skim the froth, then cover and simmer for 1 hour and 15 minutes. Meanwhile, in a small saucepan, combine the chiles with 1 cup water. Bring to a boil, then simmer for 15 minutes. Let cool. In a blender, process the chiles and their liquid until you have a smooth sauce, about 1 minute. Pass the sauce through a strainer, and reserve 1/2 cup of the liquid. To the meat in the saucepan, add the onion, tomato, and bell pepper. Stir in the 1/2 cup chileliquid, tomato sauce, Holy Trinity, oregano, bay leaves, and salt. Simmer for 20 minutes. Meanwhile, heat the oil in a small skillet over medium heat. Whisk in the flour and stir until golden in color. Remove from heat and add a small amount of liquid from the stew pot and stir to remove any lumps. When the meat is tender, whisk in the flour mixture. Stir occasionally while simmering for about an hour, or until the stew is thickened. Serve immediately. http://www.texasmonthly.com/food/carne-guisada/ Link to comment Share on other sites More sharing options...
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