A classic carne guisada(stewed beef) with a roasted salsa for stewing! Homemade flour tortillas are a must!
Course Main Course
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 1 hourhour35 minutesminutes
Total Time 2 hourshours
Servings 6Servings
Ingredients
Roasted Salsa
8-9Roma Tomatoes
5-8jalapeño peppersstems removed
1/2large white onionsliced into thick rings
4 cloves of garlic
Handful of fresh cilantro
2cupsWater
Salt to taste
Guisado de Carne, Beef
Avocado or olive oil
3Large spring onions, sliced thinor 1/2 large white onion, diced
2large Jalapeñossliced thin
2lbstop round, chuck steak or beef shouldersliced thin
2tspsYour favorite rub seasoning for carne asada
4cRoasted Salsarecipe above
2cbroth or water
Instructions
Roasted Salsa
Remove stems from jalapeños. Transfer tomato, jalapeños and sliced onion to a comal or griddle at medium heat. Dry roast ingredients for 20 minutes, turning as needed. Transfer to the blender or you can hold ingredients in a covered container until ready to blend.
When ready, transfer roasted ingredients to the blender. Add garlic, cilantro, water and salt to taste. Pulse to blend until mostly smooth. If using the salsa right away for the beef recipe, set it aside. If you are preparing the salsa ahead of time to use for another day, transfer to a sauce pan. Bring up to a simmer and cook for 10 minutes. Taste for salt. Store refrigerated in glass jars for 10 days.
Stewed Beef
In a deep skillet, heat 2 tbsps of oil to medium heat.
After a minute or so, add the onions and jalapeños. Saute for 6-7 minutes. Mix in the garlic and saute for 1 more minute. Season lightly with salt and pepper.
Add the beef and spread it out evenly. Season with 2 tsps of your favorite dry rub or you can simply use salt and pepper.
Brown the meat for 6-7 minutes. Pour in 4 cups of the blended roasted salsa, 2 cups of water or broth. If using wayer, you can mix in 1 1/2 tbsps of beef base or 2 tsps of beef bouillon. Stir well to combine.
When it comes up to a boil, reduce the heat to below medium. Cover and continue cooking until beef is tender and salsa becomes thicker, about 40 minutes. Serve with fresh made beans and roasted salsa verde. Warm tortillas are a must!
Notes
Any of the blended cooked salsas and sauces featured in my cookbook can be used in this recipe!