If you read my post last week about the cooking app that lets me eat out every day, you might get the impression that I don’t like to cook. That’s not the case. I love to cook. In fact, I used to do it for a living before I became a teacher. What I don’t like is the day-to-day chore of trying to come up with ideas to feed two people. But give me an opportunity to put together something special for an occasion, I’m all in. This weekend provided such an opportunity when my niece and her husband came for a visit.
My sweet nephew loves his Auntie Susie’s cooking, especially if I make a Mexican meal. Nearly thirty years in San Antonio provided me with a lot of experience in that arena. Friday was my trip to the grocery store to gather my supplies, and on Saturday morning I began my preparations. After all day of me chopping, sautéing, simmering and baking (and using every pot and pan in my kitchen), we sat down to a wonderful meal of carne guisada (the recipe follows), Spanish rice, borracho beans, and guacamole salad. Looking at the contented faces of my niece and nephew, I’d say the meal was a success.
Here is the recipe for the Carne Guisada:
1 1/2 pounds beef tips (use a chuck roast, remove all visible fat) cut in bite-size pieces
3 Tablespoons white or whole wheat flour
2 Tablespoons olive or canola oil
1 medium onion, finely chopped
2 fresh jalpeno or Serrano peppers, remove seeds and ribs, mince
1 1/2 cups low-sodium beef stock
1 Tablespoon low-sodium tomato paste
2 teaspoons cumin seeds, toasted and ground (may use ground comino)
1/2 teaspoon ancho chili powder
- Preheat oven to 325 degrees
- Dust the meat cubes with flour and brown in oil in ovenproof Dutch oven
- Add the remaining ingredients and bring the guisada to a simmer on the stove
- Cover the pot and place in the oven. Stir the pot every 30 minutes, adding small amount of stock if needed. The dish should be thick, without much liquid when done.
- Bake for about 2 1/2 hours, until meat is falling apart tender.
Note: This is the “Gringo” version, mild for my non-Texan niece and nephew. If you are serving this to people who do not like their food too spicy, the recipe is perfect as is. If, however, you are like we are, you might want to spice this up with an added bit of chipotle chile with a little bit of the adobo sauce it is packed in. Just remember a little goes a long way. Don’t say I didn’t warn you. Hope you try this!