Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region. This version relies upon slow oven roasting to produce a fall-apart-tender result.
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Description
To make carne guisada, get out your best Dutch oven.
Ingredients
- 2 pounds chuck roast, trimmed and cut in bite-size pieces
- 4 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 1 large onion, chopped
- 1 cup chopped celery
- 3 or 4 jalapeños, stems and seeds removed, chopped
- 2-1/2 cups beef stock
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 2 teaspoons chili powder
Instructions
- Preheat oven to 350°F.
- Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.
- In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat.
- Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours.
- Makes 6 servings
Notes
If you find the amount of jalapeños alarming, don’t worry. The long, slow roasting process will mellow them quite a bit. Ancho chiles may be substituted for jalapeños.
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