ATK Carne Guisada
Entrees
Ingredients
3 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
Salt and pepper
2 tablespoons vegetable oil
2 onions, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
1 ½ teaspoons ground cumin
1 tablespoon all-purpose flour
1 (14.5-ounce) can diced tomatoes, drained
1 cup chicken broth
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
2 green bell peppers, stemmed, seeded, and cut into 1/4-inch strips
24 flour tortillas, warmed
fresh cilantro leaves
Lime wedges
increase spices, add poblanos?
Description
Carne guisada is enjoyed in many Latin American countries, and the Mexican version has become an iconic comfort food in Texas. We set out to create a flavorful and intensely satisfying Tex-Mex-style beef stew with balanced flavors of beef, tomato, chiles, and warm spices. Instead of relying on traditional fresh and dried chiles to add heat and flavor, we used a delicious mix of chili powder, oregano, cumin, and coriander. Choosing chicken broth for our braising liquid let the flavor of the meltingly tender beef chuck shine, and adding the potatoes and bell peppers partway through cooking guaranteed tender but not disintegrated vegetables. Finally, cutting back on the amount of liquid and adding a tablespoon of flour gave our stew the perfect texture, making it equally delicious as a taco filling or served on a plate with beans and rice.
Note that you are browning only half the beef in step 1. If your Dutch oven holds less than 6 quarts, you may need to brown the beef in batches to avoid overcrowding the pot. This recipe yields enough filling for about 24 tacos.
Directions
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until browned on all sides, 7 to 10 minutes; transfer to plate.
Reduce heat to medium-low, add onions and 1 teaspoon salt to pot, and cook until softened, about 5 minutes. Stir in tomato paste, garlic, chili powder, oregano, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in tomatoes and broth and bring to simmer, scraping up any browned bits. Stir in all of beef and any accumulated juices. Cover, transfer pot to oven, and cook for 1 1/2 hours.
Remove pot from oven and stir in potatoes and bell peppers. Cover, return pot to oven, and continue to cook until beef and potatoes are tender, about 45 minutes longer.
Season with salt and pepper to taste. Spoon small amount of stew into center of each tortilla, top with cilantro, and serve with lime wedges.
Nutrition
Calories: 7075