Guiso De Rez Recipes

Steps:

• Brown beef and potatoes in a large skillet. Add tomatoes, onions and bell peppers and cook until all are fully cooked, about 10 minutes. Add broth, Salsa Verde, tomato sauce, garlic, black pepper and cumin, then add salt to taste. Let simmer for 20 minutes.
• Add tomatillos, onions, serrano and 2 cups water to a saucepot. Bring to a boil and cook until all vegetables are cooked, about 15 minutes. Place mixture in a blender, then add fresh cilantro and salt and blend well.

Steps:

• Preaheat oven to 350.
• Season meat with adobo.
• Toss meat with flour.
• In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
• Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
• Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
• Serve as a taco or over rice.

Steps:

• How to make Guiso De Rez; Tenderize round steak with kitchen hammer; then trim away fat and cut meat into small strips. In large skillet, heat oil over medium high heat. Saute garlic, onion and pepper until onion is cooked through. Add meat and let brown a little, then add tomatoes, chicken bouillon and other spices. Reduce heat to low, cover and simmer at least 20 minutes (the longer it simmers, the better it tastes), stirring occasionally. Serve with an over easy egg on top.

Steps:

• Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
• In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

Steps:

• Cut the sliced flank steak into small pieces about the size of postage stamps.
• Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
• Dice the potatoes into small cubes and place them in a microwave safe bowl.
• Microwave the potatoes 2-3 minutes on high until almost done.
• Add the potatoes to the meat.
• Add 1 cup fresh cilantro to the meat.
• In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
• Add this mixture to the meat along with 2 cups of tomato puree.
• Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
• Now prepare the jalapeno salsa to be served on the side.
• Place 5 jalapenos and 3 plum tomatoes on baking sheet.
• Preheat oven to broil and broil, turning, until blackened.
• Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
• Serve with rice and beans and enjoy!