Kat's Carne Guisada Beef Stew
2 lb boneless beef chuck
1 tbsp vegetable oil
2 cloves garlic, peeled
1 onion, peeled & quartered
2 each green chiles, roasted &
1 peeled
2 each tomatoes
2 cup beef stock
2 tbsp tomato paste
3/4 tsp salt
2 tsp chili powder
1 tsp cumin
1/8 tsp pepper
1 flour tortillas
Trim the fat, gristle and connective tissue from the meat. Fry The
trimmings in a large (3-4 quart) stockpot untill about 2 tablespoons
( for 6 servings) of fat have been rendered. Discard the trimings.
Add oil to fat, set aside. Cut the meat into 1 1/2" cubes, set aside.
Mince the garlic, onion and chiles together. Peel and pulp the
tomatoes, Add to the onion mixture. Heat the fat, sear the meat over
high heat unitl browned on all sides. Reduce heat. Add the tomato and
onion mixture. Add all remaining ingreadients except tortillas.
Cover. Simmer untill the meat is tender and the liquid becomes a rich
sauce (1 1/2 hours). Adjust seasonings. serve with tortillas.
South Carolina
Columbia