Carne Guisada 1 Carne Guisada 2 Carne Guisada 3 Carne Guisada 4 Carne Guisada 5 Carne Guisada 6 Carne Guisada 7 Carne Guisada 8 |
| Carne Guisada IV ~ Meat stew Original Recipe ~ Spanish Serves 8 Ingredients 8 beef steaks ( from item 15 of Beef Cuts ) or of beef roast salt & pepper to taste For the sauce 8 green tomatillos peeled and chopped 1 tomato roasted, seeded, peeled, chopped 2 clove small garlic, peeled & chopped ¼ purple onion , chopped 3 chiles Serranos chopped 1 leaf orégano mountain type (dried Mexican leaf crushed) 1 tbsp pork lard (substitute with Crisco) salt to taste For the beans: 1 large onion chopped coarse ¼ cup of pork lard (Crisco) 3 cups cooked canary beans (pinto beans) 1 ½ cup bean soup (the water in which the beans were cooked) salt to taste 1/2 cup ranch cheese crumbled (this is normally a white cheese - substitute Monterrey Jack or cheddar ) Procedures: Season the steaks on one side and then start the other side without. Season, then tenderize; combine with the salsa, set aside. Marinate for 2 minutes and serve accompanied with refried bean mashed well with bean soup cheese and tortillas air dried and then fried. For the salsa: Liquify all the ingredients, less the lard. Heat in a frying pan (casserole) and combine to make a gravy, season; then add the tenderized meat. Presentation: Serve in a casserole type pot, preferably green so the color of the salsa will stand out, accompanied with beans and tortillas |
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