Burritos! Carne Guisada
Posted: Tue Sep 08, 2009 9:15 pm
Pastor is my favorite for tacos and very traditional with cilantro and onion it also makes a good burrito.Another good filling for burritos is Carne Guisada and if cooked right I love tripas but you got to get the right crunch to chew ratio.This is my basic recipe for Carne Guisada if your making it for burritos I wouldn't do much to it but if your eating it to have with spanish rice I some times put green beans or diced potatoes in close to the end of the cook.I also usually put jalapeños or seranos in whole to cook with it the last 30 minutes or so they don't give up much to the Carne Guisada unless you accidentally break them open while cooking but they take in allot of good flavor I love to eat them with my meal on the side.
Carne Guisada
2 Lb Boneless Beef Chuck 2 Cups Beef Stock
1 Tbls Vegetable Oil 2 Tbls Tomato Paste
2 Cloves Garlic, Peeled 3/4 tsp Salt
1 Onion, Peeled & 2 tsp Chili Powder
Quartered 1 tsp Cumin
2 Green Chiles, Roasted 1/8 tsp Black Pepper
& Peeled
2 Fresh Tomatoes
Trim the fat, gristle and connective tissue from the meat.
Fry the trimmings in a large stockpot until about 2 tablespoons
of fat have been rendered.
Discard the trimmings.
Add oil to the fat in the pan.
Set aside.
Cut the meat into 1 1/2" cubes.
Set aside.
Mince the garlic, onion and chiles together.
Peel and pulp the tomatoes.
Add to the onion mixture.
Heat the fat in the stockpot.
Sear the meat over high heat until browned on all sides.
do this in two batches using half the oil drippings for each
Reduce heat.add the tomato paste and stir around and let cook alittle bit
Add the tomato and onion mixture.
Add all the remaining ingredient
Simmer until the meat is tender and the liquid becomes a rich sauce
Carne Guisada
2 Lb Boneless Beef Chuck 2 Cups Beef Stock
1 Tbls Vegetable Oil 2 Tbls Tomato Paste
2 Cloves Garlic, Peeled 3/4 tsp Salt
1 Onion, Peeled & 2 tsp Chili Powder
Quartered 1 tsp Cumin
2 Green Chiles, Roasted 1/8 tsp Black Pepper
& Peeled
2 Fresh Tomatoes
Trim the fat, gristle and connective tissue from the meat.
Fry the trimmings in a large stockpot until about 2 tablespoons
of fat have been rendered.
Discard the trimmings.
Add oil to the fat in the pan.
Set aside.
Cut the meat into 1 1/2" cubes.
Set aside.
Mince the garlic, onion and chiles together.
Peel and pulp the tomatoes.
Add to the onion mixture.
Heat the fat in the stockpot.
Sear the meat over high heat until browned on all sides.
do this in two batches using half the oil drippings for each
Reduce heat.add the tomato paste and stir around and let cook alittle bit
Add the tomato and onion mixture.
Add all the remaining ingredient
Simmer until the meat is tender and the liquid becomes a rich sauce
