Thursday, August 16, 2012

Slow Cooker Carne Guisada

 We've had this easy Mexican stewed meat over rice and I've also served it taco-style in flour tortillas.

It's good both ways:


2 TBSP olive oil
1lb. beef stew meat
3 oz. tomato paste
1 1/4c beef broth
1/2c water
3 cloves garlic, minced
1 tsp. Ancho chili powder
1/2 tsp. cumin
1/2 tsp. black pepper
1/8 tsp. salt
2 Serrano chili pepper, seeded and chopped

  1. In a medium bowl, toss beef to coat with flour, salt, and pepper.
  2. Heat oil in a large skillet over medium high heat.
  3. Cook beef until evenly brown. Set aside.
  4. In the slow cooker, combine tomato paste, beef broth, and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers.
5.  Add stew meat and cook on Low heat for about 8 hours, or until meat is cooked through and shreds easily with a fork.
Sauteed zucchini, yellow squash, and tomatoes on the side.

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