PUERTO RICAN CARNE GUISADA
Puerto Rican Carne Guisada - tender chunks of beef in a succulent gravy flavored with sofrito. Add potatoes and carrots and serve with rice for a complete meal!
Provided by www.kitchengidget.com
Categories Entrees & Sides
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat the oil in a large 6-quart pot over high heat. Add the beef and brown on all sides.
- Add the sofrito and onion; saute for 2 minutes then stir in the tomato sauce, adobo, garlic powder, oregano, black pepper and Sazón.
- Add just enough water to cover the meat, about 1-2 cups, and bring to a boil. Cover, reduce heat to a simmer and cook for 1-2 hours, or until meat is tender (check after 1 hour).
- After meat is tender, add the potatoes, carrots and olives. Add additional water, if needed. Cover and cook for about 30 minutes, or until vegetables are soft.
- Taste the stew and season with additional adobo or salt if desired.
- Serve with rice.
Nutrition Facts : Calories 304 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 331 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
AUTHENTIC CARNE GUISADA
A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.
Provided by stimied
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
- Add onion and garlic and cook until onions are translucent.
- Add stock, chili powder, comino, salt, and pepper.
- Bring to a simmer and cook for 2-3 hours or until beef is very tender.
- In a separate skillet mix flour and oil together to form a roux.
- Cook over medium high heat until a dark beige color, about 5 minutes.
- Be careful not to let it burn.
- Carefully add roux to stewed beef.
- Be very careful because it can splatter.
- Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
- Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
RAZORS CARNE GUIZIDA
A true Texas favorite! This is a Mexican type stew that is generally served on hot flour tortillas. It is considered a main dish. Best served with guacamole salad over beef flautas with lettuce and tomato chopped, and topped with sour cream. Corn tortillas may be substituted for flour if desired.
Provided by Allrecipes Member
Categories Mexican Recipes
Time 2h20m
Yield 10
Number Of Ingredients 7
Steps:
- In a Dutch oven or stock pot over medium-high heat, brown the ground beef. As the meat begins to brown, add the onion, green peppers, garlic, and meat tenderizer. Reduce heat to low, and cover. Cook for 30 to 45 minutes, stirring occasionally.
- Stir in the diced tomatoes, season with salt and pepper to taste, and cover. Cook for 45 minutes, or until the meat is the desired tenderness.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 4.7 g, Cholesterol 102.2 mg, Fat 28.3 g, Fiber 1.3 g, Protein 24.9 g, SaturatedFat 11.3 g, Sodium 390.6 mg, Sugar 1.2 g
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