Carne Gisada Con Papas Meat Potatoes Recipes

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.

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.

Steps:

• Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven.
• Peel and cube potatoes (approximately in 1/2-inch cubes).
• Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet.
• Add tomato sauce, salt, pepper, cumin powder and garlic.
• Add Approcimately ONE cup of water and simmer until meat and potatoes are tender.
• Potatoes will thicken sauce.

Steps:

• Over medium-high heat, brown steak pieces in the oil in a heavy skillet or Dutch oven. (Really brown the meat -- not just let it turn gray). Add the onion and garlic and cook, stirring frequently, until onion is transparent. Add the potatoes, tomato sauce, salt, pepper, adobo, stock, wine and water, and bring to a boil. Reduce heat to low and simmer, uncovered, for one hour. Stir in the jalapeños, chili powder and cumin, and continue simmering, uncovered, for 1 hour until beef is tender. Makes 4 to 6 servings, depending upon appetites.