CARNE GUISADA CON PAPAS
Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend - black peppercorns, cumin and garlic - plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile.
Provided by Rachel Wharton
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
- Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
- Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
- Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
- Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.
GUISO DE CARNE Y PAPAS
Categories Beef
Number Of Ingredients 12
Steps:
- En una cacerola poner el aceite, llevar al fuego y dorar la carne previamente salpimentada. Incorporar los cubitos de caldo de carne disueltos en el agua caliente. Tapar y cocinar por unos 30 minutos. Agregar el puré de tomate, la cebolla, la cebolla de verdeo, las papas y el laurel. Cocinar a fuego medio por unos 15 minutos más o hasta que la carne y las papas estén cocidas. Salpimentar, retirar y servir de inmediato.
GUISADO DE CHORIZO Y PAPAS
This is a simple but very filling Spanish potato and sausage stew. The chorizo and paprika give this a lovely smokey flavour, so for the best results you'll want to search out those two ingredients. Otherwise, you could add in any number of vegetables. Try corn, carrots or green peppers. The kind of chorizo to use in this dish is the raw pork sausage, not the variety that is more like a deli meat.
Provided by Sackville
Categories Stew
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Briefly sauté the onions and mushrooms in olive oil.
- Add the garlic, potatoes and chorizo and sauté until the potatoes are browned slightly but not so much that the garlic starts to burn.
- Add the paprika, chicken broth, black pepper, and bay leaves.
- Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft, between 20-30 minutes.
- Add more chicken stock if necessary.
- About five minutes before the stew is done, you may want to skim off some of the fat that will have risen to the top as the chiorzo cooked.
- When you are done, stir in the basil.
- Once the potatoes are cooked, if the stew is too thin just make a paste of cornstarch and water and stir rapidly into the stew.
- It will thicken up after just a couple minutes over the heat.
- Season with additional salt and pepper to taste.
Nutrition Facts : Calories 905.3, Fat 48.8, SaturatedFat 14.7, Cholesterol 73.3, Sodium 2329.7, Carbohydrate 80.5, Fiber 11.6, Sugar 8, Protein 38
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- Preheat 3-4 tablespoons of oil in a large skillet for a few minutes. Season the sliced beef with one teaspoon each of salt, pepper, garlic powder, cumin and oregano. Brown the beef in the hot oil.
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