Carne Guisada (meat stew) is a very popular dish all along the border. In restaurants it is served as a plate lunch or dinner but is also served as a taco or taquitos for breakfast.
Excellent with a good chile Serrano salsa.
1 c Canned Diced Tomatoes
2 Cloves Garlic
1 tsp Ground Comino (cumin)
1-1/2 tsp Table Grind Black Pepper
2 lbs Diced Sirloin Tip or Round Steak
1 Small Onion, chopped
1 Small Bell Pepper, chopped
1 c Water
Salt to taste
Brown meat in a little shortening. Add onion and bell pepper and sauté until onions are clear. Drain off oil. Stir in spices, tomatoes, water and salt.
Cover and simmer for 30 min. Add more water if needed.
Brown a tablespoon flour in a little oil to make a medium roux. Add roux to Carne Guisada to thicken.
© 2007 Bill Moran and © 2007 The Cooking Inn .
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