Carne Guisada 1 Carne Guisada 2 Carne Guisada 3 Carne Guisada 4 Carne Guisada 5 Carne Guisada 6 Carne Guisada 7 Carne Guisada 8 |
| Beef Stew a la Méxicana ~ ( Carne Guisada) ~ Another version of the popular Carne Guisada dishes of Latin America ~ this one has been modified for simple preparation. This includes slow-cooker and stove-top methods. This recipe serves 8. 3 lb boneless beef sirloin, trimmed of fat, cut into 1½-inch chunks 1½ tsp salt ½ tsp pepper 2 tbsp olive oil 1 12-oz bottle Mexican beer (or beer of your choice) 1 tsp dried orégano (leaf type ~ not powder) 1 tsp dried comino (cumin) 1 tsp chile powder (or to taste) 2 cups onions, chopped ½ cup Chipotle Sauce (or good quality barbecue sauce) 2 tbsp tomato paste 2 tbsp flour 3 cloves garlic, crushed 2 11-oz cans Mexicorn, drained Accompaniment Freshly cooked white rice Garnish ~ if desired 1 avocado, chopped 1 tomato, chopped small bunch cilantro (also known as Chinese parsley) Monterey Jack cheese, grated 1. Season beef with ½ tsp salt and the pepper. In a large nonstick skillet, heat 1 tbsp oil over medium-high heat. Brown in 3 batches, about 5 minutes per batch, adding the remaining oil as needed. Remove with slotted spoon to 5- or 6-qt slow cooker. Discard excess oil in skillet. 2. Add beer, orégano, comino, and chile powder; simmer 5 minutes. Add to beef in slow-cooker; stir to evenly coat beef. 3. Cover; cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4½ hours, until beef is fork-tender. Skim fat. 3. Stir in Mexicorn and remaining salt. Serve over rice. Garnish, if desired. To cook on stove top: In 4- or 5-qt Dutch oven, brown beef. Transfer to plate. In saucepan, brown onions. Add beer mixture; simmer 5 minutes. Return beef to saucepan with remaining ingredients except Mexicorn and remaining salt. Cover; simmer 2½ hours or until beef is tender. Stir in Mexicorn and salt; heat. |
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