Guisado De Consuelo Recipes

CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• Preheat oven to 350 degrees F.
• Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
• Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
• Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
• Serve as is, or on rice, or folded into warm tortillas.

AUTHENTIC CARNE GUISADA

Steps:

• Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
• Add onion and garlic and cook until onions are translucent.
• Add stock, chili powder, comino, salt, and pepper.
• Bring to a simmer and cook for 2-3 hours or until beef is very tender.
• In a separate skillet mix flour and oil together to form a roux.
• Cook over medium high heat until a dark beige color, about 5 minutes.
• Be careful not to let it burn.
• Carefully add roux to stewed beef.
• Be very careful because it can splatter.
• Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
• Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.

GUISADO DE RES (MEXICAN BEEF STEW)

Steps:

• Put the stew meat in a bowl and add the salt, pepper, cumin, onion powder, garlic powder, and chicken bouillon. Mix together well to make sure all the meat is coated. Set aside.
• Put the sauce ingredients in the blender and blend until smooth.
• Heat up the oil in a skillet over medium heat.
• Once the oil is hot add half of the meat. Let it cook on each side for a few minutes. Then transfer the meat to a plate.
• Add the other half of the meat to the skillet and cook on each side for a few minutes. Add the meat on the plate back to the skillet.
• Pour the sauce over the meat. Add the bay leaves and packet of Sazon with culantro and achiote. Stir. Bring to a boil then reduce heat to low. Cover and cook for 2 hours.
• After the two hours have passed add the potatoes and carrots.
• Continue cooking for 20-25 minutes or until the veggies are tender.
• Remove the skillet from heat and add the cilantro.
• Serve the stew with white rice and warm corn tortillas

GUISADO DE CHICOS, OR DRIED, CORN STEW

Steps:

• 1. Soak the chicos overnight in 5 cups of water. Drain off water and discard.
• 2. In a stock pot, brown the diced salt pork drain excess fat, leaving just enough to saute the onion until just about brown add in all the rest of the ingredients, including 5 cups of water
• 3. bring to a boil and immediately reduce to a simmer simmer on low for 3 1/2 hours or so. Chicos should be a little firm, and many will be burst open. Don't cook until they fall apart or become mush.

BEEF GUISO

Steps:

• Brown beef and potatoes in a large skillet. Add tomatoes, onions and bell peppers and cook until all are fully cooked, about 10 minutes. Add broth, Salsa Verde, tomato sauce, garlic, black pepper and cumin, then add salt to taste. Let simmer for 20 minutes.
• Add tomatillos, onions, serrano and 2 cups water to a saucepot. Bring to a boil and cook until all vegetables are cooked, about 15 minutes. Place mixture in a blender, then add fresh cilantro and salt and blend well.

SOUTH TEXAS CARNE GUISADA

Steps:

• Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
• Continue cooking, stirring often, until the meat is tender, about 30 minutes.

CARNE GUISADO (GUISADO DE RES)

Steps:

• Preaheat oven to 350.
• Season meat with adobo.
• Toss meat with flour.
• In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
• Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
• Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
• Serve as a taco or over rice.