CARNE GUISADA
Steps:
- In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.
CHIPOTLE CARNE GUISADA
Chipotle peppers and adobo sauce add smoky heat to tender stewed beef. We serve this hearty dish with tortillas and sometimes rice. -Adrienne Spenrath, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Brown beef in batches. Transfer meat to a 3-qt. slow cooker. Stir in tomato sauce, water, chipotle peppers, adobo sauce, garlic, chili powder, cumin, bouillon, pepper and salt., Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with rice, flour tortillas, chopped tomatoes and shredded lettuce.
Nutrition Facts : Calories 275 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 489mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
XOCHIPILLI'S CARNE GUISADA
This recipe is from a local Mexican restaurant. I've seen it called Mexican Cowboy Stew because you get that slow cooked flavor yet it doesn't take that long to cook. Can be made ahead and reheated.
Provided by Member 610488
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven over medium heat, add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1 ounce water and stir to combine. Cook for 5 minutes stirring frequently.
- Add 1 quart water and bring everything to a rolling boil.
- Once the dutch oven comes to a boil, add in the 1/2 cup of water mixed with the cornstarch.
- Turn the heat down to medium heat and cook the mixture until it thickens (about 30 minutes) and season with salt, to taste.
- Transfer to a serving bowl or platter and serve.
Nutrition Facts : Calories 1580, Fat 161.6, SaturatedFat 67, Cholesterol 224.7, Sodium 72.4, Carbohydrate 10.8, Fiber 2.1, Sugar 2.4, Protein 20.3
XOCHIPILLI'S PORK ADOBADA TACOS
This recipe is from a Mexican restaurant close to my home town. This is one of those recipes that you prepare ahead of time and just quickly put together when it's time to eat.
Provided by Member 610488
Categories Pork
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
- Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
- Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
- On a heated griddle, warm two tortillas and place them together one on top of the other, fill with meat. Garnish with a sprinkle of cilantro and serve.
Nutrition Facts : Calories 828.2, Fat 51.2, SaturatedFat 17.5, Cholesterol 209.6, Sodium 1613.2, Carbohydrate 25.8, Fiber 3.5, Sugar 1.6, Protein 63
XOCHIPILLI'S ENCHILADAS DE MARISCO
Make and share this Xochipilli's Enchiladas De Marisco recipe from Food.com.
Provided by Member 610488
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
- Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
- In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
- Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
- Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.
Nutrition Facts : Calories 1032, Fat 66, SaturatedFat 31, Cholesterol 196.7, Sodium 2392.8, Carbohydrate 71.5, Fiber 9.1, Sugar 6.2, Protein 41.2
XOCHIPILLI'S PORK TOSTADAS
This recipe is from a local Mexican restaurant near my home town. A lot of slow cooking and yet easy to make. Easy recipe to make ahead. just freeze the meat and finish everything else the day of service. You can also use purchased tortillas if you don't want to make your own.
Provided by Member 610488
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, add pork, quartered onion, smashed garlic, salt, thyme and 6 cups of water, heat on medium-high and bring to a boil. Skim any foam that rises to the surface.
- Reduce heat to medium low and partially cover. Simmer until pork is tender, 60-90 minutes.
- Drain, setting aside one cup of the liquid. Using a potato masher, smash the pork until it breaks apart.
- Heat oven to 400°F Lay tortillas out on two baking sheets. Brush them lightly with canola oil on on both sides and lightly salt. Top with upside-down cooling racks to keep them flat and bake for about 10-15 minutes, until lightly browned. You will want to swap the position of the baking sheets half-way through. Definitely keep an eye on the tortillas since they can easily go from golden brown to yucky brown fairly quickly. Set aside and allow to cool.
- Meanwhile, heat oil in a large skillet (I like cast iron for this). Add pork, diced onion and oregano and cook until browned with crisp edges, about 10 minutes. Add garlic and continue to cook until it becomes fragrant, less than a minute.
- Add tomatoes, chipotle powder, reserved liquid and bay leaves. Stir in and continue to cook until nearly all of the liquid has evaporated.
- Top each tortilla with 1/2 cup lettuce and 1/8 of the pork mixture. Optional toppings are light sour cream, diced fresh tomatoes and cilantro.
CARNE GUISADO
A Guatemalan recipe adapted from Hot & Spicy Latin Dishes: The Best Fiery Food from Las Americas (Hot & Spicy) by Dave Dewitt. Could be served inside a tortilla with rice and beans.
Provided by WiGal
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute pork in oil for 5 minutes.
- Add salt, pepper, bay leaves, thyme, chiles, cinnamon stick, and nutmeg.
- Stir well.
- Add water and orange juice.
- Bring to a boil, reduce heat and simmer.
- Meanwhile combine tomato, onion and garlic in blender and puree.
- Add pureed mixture to the pork mixture in pan and continue to simmer for 1 hour.
- Add crumbs to thicken broth and simmer for 10 minutes.
- Serve hot.
Nutrition Facts : Calories 395.4, Fat 19.1, SaturatedFat 5.5, Cholesterol 126.9, Sodium 154.3, Carbohydrate 9.9, Fiber 1, Sugar 2.6, Protein 43.2
CARNE GUISADA
Make and share this Carne Guisada recipe from Food.com.
Provided by POSTRES DE LA CIPOTA
Categories Meat
Time 2h
Yield 1 bowl, 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in saute pan.
- Cook the meat for few minutes on each side until no longer red or pink. Set aside.
- Pour oil into a new roasting pan. Add in oregano and cumin and let toast.
- Slice and dice the onions, bell pepper, and tomatoes and throw into the hot oil in the roasting pan.
- Add one packet of Goya seasoning on top of vegetables.
- Cook the vegetables until form a watery paste and mostly dissolved.
- Throw in your meat. Let cook for a few minutes in the vegetables.
- Add your water and salt and cover the pan. Cook meat for about 1 hour until meat tender.
- After an hour, throw in your carrots, potatoes and rice, (if adding rice), and cook for another half hour.
- Add a little more water to the pot as you go if you feel your water is almost gone and food isn't tender yet.
- Cook everything until the steak and potatoes are tender.
- See pictures of the cooking process, check out http://www.postresdelacipota.com/2016/09/carne-guisada-recipe.html.
Nutrition Facts : Calories 237.4, Fat 13.6, SaturatedFat 2, Cholesterol 22.3, Sodium 436.1, Carbohydrate 19.1, Fiber 2.9, Sugar 4.2, Protein 10.7
AUTHENTIC CARNE GUISADA
A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.
Provided by stimied
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
- Add onion and garlic and cook until onions are translucent.
- Add stock, chili powder, comino, salt, and pepper.
- Bring to a simmer and cook for 2-3 hours or until beef is very tender.
- In a separate skillet mix flour and oil together to form a roux.
- Cook over medium high heat until a dark beige color, about 5 minutes.
- Be careful not to let it burn.
- Carefully add roux to stewed beef.
- Be very careful because it can splatter.
- Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
- Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
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