My nephew loves my mothers Carne Guisada. Like that young man could eat it every day. Every. Single. Day.
Growing up we had a lot of Mexican food and, unfortunately, I didn’t appreciate it as much as I should have. Now I crave it pretty much all the time. We are talking beans, rice and beef in any form every night of the week. Who am I kidding. I’d eat it for breakfast and lunch too. I’m so glad Caleb loves it and appreciates having such good home cooking. Now that I am older and wiser, I appreciate it all the more.
This past weekend I called my mom and asked for her Carne Guisada recipe so I could bring a little piece of home to my place. And I am so glad I did because it was so good. I’m not a big fan of leftovers, but this was so good I couldn’t wait to eat this dish again.
Mom’s Carne Guisada
1 lb Beef stew meat, tenderized
3 Tbsp Shortening or canola oil
Garlic powder, salt and pepper, to taste
1 c Stewed tomatoes, with green pepper and onions
2 tsp minced garlic
1 tsp cumin
1/2 c onions, chopped
2 Tbsp Flour
1 c Water (may need additional water)
In a large sauté pan, heat shortening or oil. Add meat and brown on medium heat. Add garlic powder, salt and pepper to season meat.
Add tomatoes, onions, minced garlic and cumin. Mix together.
Sprinkle flour all over meat. Add about 1 cup of water and stir together.
Cover and simmer meat for 1 1/2-3 hours, until meat is cooked to your liking. Stir occasionally.
Serve with beans and tortillas. And you see those beans in the photo – that recipe will be coming up this week as well.
NOTE: You may need to add more water to the meat mixture as it cooks down. Just add a bit and stir to get the desired consistency of your gravy.
Marlene Battiste says
HALLEY A PREJEAN says