Ingredients
-
1 1/2
-
1
-
3
-
1/4
-
1
-
1
-
1 1/2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Rio Grande Valley Style Carne Guisada,This TexMex beef stew recipe was adapted from the recipe used by Sylvia’s Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.,Can I quadruple this recipe if I wanna make for about 15 people? Any suggestions/recommendations?,Fantastic. Family loved it and I’ll be making it again.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cube Meat (about 1"), Removing All Fat and Gristle. |
|
2
Done
|
Sear Meat in Oil. |
|
3
Done
|
Add Water and Cook on Medium-Low Heat For About 30 Minutes, Stirring Occasionally. |
|
4
Done
|
Toast Cumin Seeds in a Small Saut Skillet on Medium-High Until They Begin to Smoke Slightly. |
|
5
Done
|
Grind the Hot Cumin Seeds With a Mortar and Pestle. |
|
6
Done
|
Add Oregano, Ground Toasted Cumin, Black Pepper, Salt and Garlic to the Meat. |
|
7
Done
|
Add Vegetables (bell Pepper, Onion and Tomato) and Continue to Cook About 30 Minutes. |
|
8
Done
|
Add Tomato Sauce, Chili Powder and Paprika. |
|
9
Done
|
Continue to Simmer For Another 15-20 Minutes. |
|
10
Done
|
While the Meat Is Simmering, Heat 2 Tbsp Oil in a Small Saut Pan and Add Flour Over Medium-Low Heat. |
