- Recipes, Wholesome
Carne guisida is Spanish for “stewed meat” which doesn’t sound particularly enticing, but while I’ve done some great taco lay-outs for dinner before (I make great roasted garlic guacamole IMNSHO) I was somewhat sick of the standard beef mince mixture, I wanted something a bit more substantial.
Enter carne guisida, a Mexican-style beef stew that can be folded into tortillas with cheese and sour cream or just eaten on it’s own. It’s particularly tasty and a refreshing change if you have a fairly thin Mexican range in the kitchen. I served this separately in a bowl so it could be spooned onto individual plates, with a bowl of grated cheese and some sour cream and a plate of tortillas for wrapping or sopping up or whatever.
- 1 kilogram of lean beef, cut to no bigger than an inch dice
- a tin of diced tomatoes
- a capsicum
- two bullhorn chillies
- an onion
- two tablespoons of plain flour
- 1 tsp chilli powder
- 2 tbsp of cumin
- 1C of beef stock
- Salt and pepper to taste
- Slice the onion into rings, and fry them in a large saute until they are transparent, then add the beef and stir fry until brown
- Combine the flour and the spices in a bowl, then sprinkle over the beef and keep stirring
- Chop and add the chillies and capsicum and add the tin of tomatoes, stir and fry for another minute
- Add the stock and bring to the boil, then turn down to a bare simmer with the lid on crooked, and simmer for 2 – 2.5 hours until the beef is tender
A lot of the liquid will evaporate and you’ll be left with a tomato-ey gravy. Serve the stew as a tortilla filling, as a stand-alone stew or as I suppose it’d go well in enchiladas.