Mexican Carne Guisada Recipe

2      Reviews by:    Wade Ward   Mexican Carne Guisada Recipe uses chuck roast, onion, tomato paste, garlic, chili powder, coriander, oregano, cumin, flour, chicken broth, tomatoes, potatoes, bell pepper and tortilla in making this tasty Mexican recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Mexican    Servings:8 Nutrition facts:496 calories20.8 grams fat Print Preview Rate This Recipe Prep Time:   55 Minutes Cook Time:   15 Minutes Total Time:   10 Minutes

INGREDIENTS

• 3 lb. chuck boneless chuck roast
• salt and black pepper, to taste
• 2 tbsp vegetable oil
• 2 cups onion, chopped
• 1 tsp salt
• 2 tbsp tomato paste
• 4 cloves garlic, minced
• 1 tbsp chili powder
• 1 tbsp dried oregano
• 2 tsp dried coriander
• 1 1/2 tsp cumin, ground
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1 14.5 oz can diced tomatoes, drained
• 1 lb. Yukon Gold potatoes
• 2 green bell peppers
• Warm tortillas for serving
• 3 limes cut into wedges
• Fresh cilantro, chopped, for garnish

DIRECTIONS

• Cut chuck roast into 1 inch thick slices. Turning slices onto their side, cut away large chunks of fat. Cut the slices into 1 inch chunks. When roast has been cut into 1 inch chunks, place the chunks onto paper towels and then cover with paper towels. Use the towels to blot away moisture from the roast. Sprinkle the roast with salt and pepper. Put vegetable oil into large oven proof pot over medium high heat.
• Once the oil begins to shimmer, add enough roast to cover the bottom of the pot. Let the roast cook for about 10 minutes. After the roast has browned, remove the meat from the pot and set aside. Add the onion and 1 tsp of salt to the pot. Stir the onions occasionally and scrap the fond from the bottom of the pot, cooking for about 5 minutes. Add the tomato paste, garlic, chili powder, oregano, coriander and cumin to the pot and stir to mix well.
• Heat oven to 325°F. Cook for about 1 minute until spices are fragrant. Add the flour to the onion mixture and stir to spread the flour over the onions. Cook for about 1 minute. Add the chicken broth and tomatoes to the pot. Stir to mix well. Return the browned roast to the pot along with any juices. Add the remaining roast to the pot. Stir all well to combine. Bring contents of pot to a simmer.
• Cover pot and place into heated oven. Cook for 1 1/2 hours. While the roast is cooking, peel the potatoes and cut into 1/2 inch chunks. Core and seed the bell peppers and cut into 1/4 inch thick slices. Add the potatoes and bell pepper to the pot and stir all to mix well. Return the pot to the oven and cook for an additional 45 minutes. Remove pot from oven and check the tenderness of the meat with a fork. The meat should be falling apart tender. Grind a little fresh black pepper over the roast and add a hint of salt; stir. To serve spread a little of the meat mixture onto the center of a warm tortilla. Sprinkle each serving with a little lime juice and garnish with fresh chopped cilantro. Serve and enjoy.

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