This week for The Homesick Texan Cookbook Spotlight and Cook Off...We were allowed to cook any recipe from the book we wanted...It was pretty hard to choose...Since there are so many I want to try...but I decided on Carne Guisada...which translates as "stewed meat". I'd never heard of it before and it just seemed like the kind hearty dish a cowboy would eat.
According to Lisa Fain (author), "Carne Guisada can be a meal in itself, served in a bowl with tortilla chips. It's also wonderful nestled between refried beans and rice. I like to wrap it up in flour tortillas for tacos, and the leftovers are a hearty topping on a pile of scrambled eggs."
I chose the in a bowl with tortilla chips...I'm always looking for a reason to eat tortilla chips.
So about 5 hours from when I started cooking the Carne Guisada was ready...yes it simmered for 4 hours...the meat was so incredibly tender...slightly spicy...but not really chili...more like a bowl of meaty gravy.
Definitely a recipe I will make again.
adapted from The Homesick Texan Cookbook
4 pounds beef chuck, cut into 1-inch cubes
2 tbs bacon grease
1 medium yellow onion, diced
1/2 bell pepper, stem and seeds removed, diced
2 jalapeno chiles, stems and seeds removed, diced
2 serrano chiles, stems and seeds removed, diced
5 cloves garlic, minced
1 14.5-oz can fire roasted diced tomatoes
1 tbs ground cumin
1 tbs chili powder
1 bay leaf
1 bottle of dark Mexican beer (I used Negra Modelo)
2 cups water
salt and black pepper