Ingredients
-
1 1/2
-
1
-
3
-
1/4
-
1
-
1
-
1 1/2
-
1
-
1/2
-
1/2
-
1
-
1/2
-
1
-
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
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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. |
|
11
Done
|
Stir the Flour and Oil Constantly Until the Flour Turns a Light Golden Brown (roux). |
|
12
Done
|
Add the Roux to the Meat and Continue to Simmer For About Another 30 Minutes. |
|
13
Done
|
Serve Carne Guisada With Rice and Beans and Flour or Corn Tortillas. |
|
14
Done
|
Note: Can Speed the Cooking Time by Using a Pressure Cooker. |
