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Mexican | |
| 1 green bell pepper 1 jalapeno (optionsl) - 1 md onion 3 clove garlic (large) 2 lg tomatoes 3 lb boneless beef shoulder roast (or stew meat) 2 tsp ground cumin 1 Tbsp (heaping) lard (vegetable oil or olive oil can be substituted but will not give it the same flavor) 1 Tbsp salt 1 tsp ground pepper 1/2 c water | |
| 1. In a large stovetop pan, add lard (or oil) and turn heat to medium. 2 Cut up shoulder roast to 1-inch cubes and add to pan. Roughly chop the tomato and add on top of meat. 3 Remove seeds from bell pepper and Jalapeno if using. Rough chop and add to the top of ingredients. 4 Rough slice onion and add to the pan. 5 Chop garlic cloves small and thin and add to the top of the pan. 6 Add cumin, salt, and pepper. 7 Now stir all ingredients together. At this time the aromas should be AMAZING! 8 Place lid on top and cook on LOW for 3 hours. Stir occasionally. If this gets too thick at any point, add some additional water. 9 30 minutes before carne guisada is ready, add flour to the 1/2 cup water. Stir flour mixture into the pot. 10 Now you will notice that the vegetables have cooked down to practically nothing. They have converted to pure flavor! 11 Let simmer on low for the next 20-30 minutes. 12 Serve in a bowl, traditionally served with Tortillas and Mexican Rice. | |
Unrated | |
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