Carneguisado Recipes

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:

• In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.

Steps:

• Heat the oil in a skillet and sauté flank steak until browned.
• Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
• Add the flank steak, water, bouillon, salt and pepper.
• Allow to simmer on low until tender and meat pulls apart with a fork.
• Pull the steak apart into bite sized pieces.
• Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
• Enjoy!

Steps:

• Place meat in a deep pan at medium heat and season with salt, pepper, and garlic. Cover and simmer until meat is about 3/4 cooked. Remove all juices and set aside. Next, add 1 tablespoon of oil to meat and add onion, bell pepper, tomatoes, and potatoes. Let cook until onion is slightly browned. Add tomato sauce and juices from meat and simmer for approximately 15 minutes over low to medium heat. Serve with delicious flour tortillas and enjoy.

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.

Steps:

• Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
• Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
• Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

Steps:

• In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours., Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.

Steps:

• Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
• Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
• Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
• Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
• Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
• Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
• Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
• Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
• Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.