Friday, February 5, 2016

Carne Guisada - #29daysseducedbybruce - day 5 of 29

Nom nom nom.  I've made my own style of carne guisada for years using the HEB brand carne Guisada jar of spice and slow cooking it on the stove top.  This recipe was much more authentic, IMHO, but Jed said he prefers my other kind mo betray.  He was put off, or confused, by the presence of potatoes.  I thought they added an extra umpf.  This will definitely be staying in the post-challenge rotation.  It calls for a bit of "light beer" In the recipe, I used an El Chingon IPA I had in the fridge.  I know, gasp, no Lone Star.  I'm not perfect.

If you try it out, let me know your thoughts.

Not pictured, flour tortillas.

Crock Pot Carne Guisada (Latin Beef Stew)

Makes: 5 servings

2 tsp olive oil 
1 cup scallions, chopped 
3 cloves garlic, minced 
2 small tomatoes, chopped 
2 tbsp cilantro, minced 
1 1/2 lb choice Top round beef stew, cut into small chunks 
2 tablespoons all purpose flour 
1/3 cup light beer 
1/3 cup water 
1/2 tsp cumin 
1/4 tsp dry adobo seasoning 
1/2 tsp ground achiote (or Badia Sazon, or paprika) 
1 dried bay leaf 
kosher salt to taste 
10 oz baby red potatoes, halved or quartered 
Aji Picante 

Notes / Directions

Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil, scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, then place in the slow cooker. Wipe the skillet, add remaining oil and increase the heat to medium high. Add the beef and brown on all side, about 4 minutes. Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.

Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.