Recipes from Mexico :: Mexican Main Dishes Meat
This recipe can be used for Beef Stew Tacos.
1 (1 1/4 pound) chuck roast, cut into bite-size pieces
2 Tbsp. flour
1 Tbsp. canola (or other vegetable) oil
1 green bell pepper, chopped
1 med. onion, chopped
1 or 2 fresh jalapeños, minced
1 1/2 (one and one-half) c. beef stock
1 Tbsp. tomato paste
2 tsp. cumin seeds, toasted and ground
1/2 tsp. chili powder
Heat oil over med.-high heat until it just begins to smoke. Add beef and stir constantly until it is well browned. Add bell pepper, onion, jalapeños, beef stock, tomato paste, cumin seeds and chili powder and bring the Guisada to a simmer on the stove. Cover the skillet and place it in the oven. Bake for about 2 1/2 hours, until the meat is falling-apart tender. During the cooking, check the meat every 10 mins. and add additional water or beef stock, if necessary.
When the dish has finished cooking, there should be enough liquid to come about halfway up the meat, and it should be rather thick.
Make a roux with the flour and canola (or other vegetable) oil. Add the roux in 1 tsp. increments, to give the sauce a final thickening and bind the ingredients together. Remove the bay leaf and serve with rice and refried beans.
Variation
Peel 2 potatoes, cut them into bite-size dices, and boil them until they are just soft. Stir the potatoes into the Carne Guisada, let it come to a boil, and simmer for 5 mins. Wrap in soft, warm flour tortillas.
