Guiso De Carne Y Papas Recipes
GUISO DE CARNE Y PAPAS
Categories Beef
Number Of Ingredients 12
Steps:
- En una cacerola poner el aceite, llevar al fuego y dorar la carne previamente salpimentada. Incorporar los cubitos de caldo de carne disueltos en el agua caliente. Tapar y cocinar por unos 30 minutos. Agregar el puré de tomate, la cebolla, la cebolla de verdeo, las papas y el laurel. Cocinar a fuego medio por unos 15 minutos más o hasta que la carne y las papas estén cocidas. Salpimentar, retirar y servir de inmediato.
CARNE CON CHILE ROJO(BEEF AND RED CHILE)
Steps:
- Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.
- Transfer all of the ingredients from the skillet with chiles into the blender. Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth. Taste for salt. Strain chile sauce into a large bowl using a wire mesh strainer. Set aside.
- In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes. Season the beef with salt and pepper and place into hot oil. Cook and sear until golden brown on most sides. Add the strained chile sauce, remaining broth and spices. If you like the a carne con chile with more broth, add all of the remaining broth. Bring to a boil, reduce to a simmer. Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender. Serve with your favorite sides and warm, homemade flour totillas.
GUISO DE CARNE CON PAPAS (CUBANO)
Categories Beef
Number Of Ingredients 15
Steps:
- 1. heat the oil in a large dutch oven over medium heat and brown the meat. 2. add the onion and green pepper, and saute for about 3 min. until the onion is translucent. Add the garlic and cook 2 min. more. 3. Add the tomato sauce, water, wine, salt, sugar, paprika, and bay leaf. Reduce the heat and simmer, covered, for 45 minutes. 4. Stir in the potatoes and Spanish olives + capers (optional). Add more water if necessary to keep the stew from drying up. Cover and simmer 30 minutes more, until the meat is tender and the potatoes are cooked. *tends to come out watery. best to reduce water, increase tomato sauce. try with 1 lb. of meat, 2 potatoes, corn, 2 carrots/squash/sweet potato
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- Preheat 3-4 tablespoons of oil in a large skillet for a few minutes. Season the sliced beef with one teaspoon each of salt, pepper, garlic powder, cumin and oregano. Brown the beef in the hot oil.
- In the blender, combine the tomatoes, 1/2 of the onion, garlic, serranos, cilantro and 4 cups of water (or broth). Season with salt and pepper to taste and blend until smooth.
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