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| Home -> [Beef, Hot & Spicy, Mexican, North American, South American] -> [Carne guzado Recipe] |
Carne guzado
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Hot & Spicy, Mexican, North American, South American |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Stew meat | | 2
| tbsp | Cooking oil | | 3
| oz | Tomato paste (optional not | | | -recommended) | | 10 1/2
| oz | Beef broth bouillon | | 1/2
| tsp | Black pepper | | 2
| | Cloves garlic, crushed | | 1
| tsp | Chili powder | | 1/2
| tsp | Cumin | | 2
| small | Chiles serranos, chopped | | 3/4
| cup | Water |
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Procedures:
| 1 | Brown meat in oil until brown on all sides. | | 2 | Pour off grease. | | 3 | Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. | | 4 | Bring to boil and then turn very low, cover, and simmer about one and one-half hours, or until meat is tender. | | 5 | Crockpot! dissolve about one teaspoon cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. | | 6 | Serve with rice. | | 7 | (or on tortilla with bean and guacamole-flour tortilla that is) this one came from "the world of mexican cooking" by mary margaret curry galahad books (1971)new york city! |
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