Title: Carne Guisada (Beef Stew)
Categories: Entree Meat
Yield: 6 Servings
| 2 | lb | Boneless beef chuck |
| 1 | tb | Vegetable oil |
| 2 | | Cloves garlic, peeled |
| 1 | | Onion, peeled & quartered |
| 2 | | Green chiles, roasted & |
| | | Peeled |
| 2 | | Tomatoes |
| 2 | c | Beef stock |
| 2 | tb | Tomato paste |
| 3/4 | ts | Salt |
| 2 | ts | Chili powder |
| 1 | ts | Cumin |
| 1/8 | ts | Pepper |
| | | 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.