carne guisada

[GakFoo]

i swear i remember a thread about carne guisada on this board from a ways back and i cant find it in my search.

i remember it was really simple starting with a prepacked bag of heb meat and heb spices?

i have a hankering, and have never tried to make it.

suggestions/easy recipes?

 

[DoobieWah]

Here's a link to the original thread : Carne Guisada

The HEB stuff is just already prepared; a simple heat and serve I think, though I've never used it. Seems to be pretty popular though.

HTH.

 

[brntorng]

The HEB carne guisada (found in the meat section) also requires a can of Rotel tomatoes if you want to spice it up which is highly recommended. It's the best carne guisada I've had which includes innumerable restaurants. Takes about 30 minutes to prepare.

 

[hornian]

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[TRRW#31]

Pulled this one of the net. Pretty tasty.

Carne Guisada
Prep Time: approx. 15 Minutes. Cook Time: approx. 30
Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.
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1/2 tablespoon shortening
1 1/2 pounds cubed stew meat
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
2 fresh jalapeno chile
peppers, seeded and diced
2 chopped tomatoes
1/2 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
water as needed


Directions
1 Melt the shortening in a large saucepan over medium
high heat. Add the meat and brown well on all sides. Add
the onions and saute for 5 minutes, or until tender. Add
the canned tomatoes, jalapeno chile peppers, fresh
tomatoes, cumin, garlic, and salt and pepper to taste.
2 Reduce heat to low, cover and simmer for 30 minutes to
1 hour, or until meat is tender. (Note: If mixture is
too thick, add water as needed. Or if mixture is too thin,
combine some cornstarch and water and add to thicken.)

 

[Idahorn2]

Made a batch last night, turned out OK. Browned 3lb of cut up sirloin in some oil (next time I will do it a pound at a time). Added a chopped white onion and 2 pasilla peppers (poorly roasted and peeled) chopped. Cooked until the onions were translucent, sorta. Added the 3Tb flour, salt, pepper, and cumin. 3 Tb of the latter. Also a Tb of garlic powder. Stirred this up until the flour was absorbed, then added two cups of beef broth and simmered for an hour. Added a can of regular Rotel and a stemmed and seeded jap; then simmered another hour. It was great--but then I have no basis for comparison. Made me think of a chili precursor, but I liked it a lot and had some more for breakfast. We'll do it again.

We have the cookbook from Matt's and it was a big help, but we did not follow his recipe.

 

[TRRW#31]

Just go to Angie's in Austin on E 7th and I-35. You won't regret it.

 

[Beau Vine]

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[TheFied]

ida, can you post Matt's recipe?

I made the recipe on the HF recipe book (which is the link above) and it came out excellent. I actually bought 2.5 pounds of sirloin at HEB this past week to make it on Monday.