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 VIII ~ There are many variations to this favorite dish. Carne Guisada ..is a well known dish in many Latin American countries. Mexican Beef Stew Carne Guisada 2 pounds beef for stew, cut into 2 inch chunks 1 large onion, chopped 1 clove garlic, minced 5 green chiles, roasted, cut into strips 1 cup canned tomato sauce 1 tbls vinegar 1 1/2 tsp salt 1 tsp oregano 3 cups potatoes, peel, cubed 4-5 carrots, pared, cut into strips beef stock to cover 2 tbls flour 1. Put meat into a large kettle. Add onion, garlic, chiles, tomato sauce, vinegar, salt and oregano. Cover and bring to a boil, reduce heat and simmer for 2 1/2 hours, stir occasionally. 2. Add potatoes and carrots to meat mixture. If more liquid is needed, add up to 1 cup of beef stock. Cover and cook about 30 minutes, or until meat and vegetables are tender. 3. Sprinkle flour over stew and stir in, continue to cook until sauce is thickened. Serves 8 Culantro - Erygium foetidium ~ A perennial, not to be confused with Cilantro / Coriander also known as Chinese Parsley, Coriandum sativum. There are some that refer to this as coriander, which would lead you to believe this is Cilantro Culantro has malodorous roots that flavor soup and meat stews, and is grown near doorways because it repels snakes. Another name for this herb in Puerto Rico is Recao. In Asia it is also known as Long Coriander. Culantro is also known as: spirit weed, false coriander, black benny, recao de monte, Mexican coriander, and well over 65 more names in different parts of the world. We had this listed as Cilantro ~ Robert Lauristan notified us of the mistake, our thanks go out to him. |
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