Tacos de Carne Guisada
Source of Recipe
RC (wickedly good)
List of Ingredients
3 T plus 1 tsp veg oil divided
2 lb very lean stew meat, cut in 3/4 inch chunks
1 med onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
1 med tomato, chopped
1 T chili powder
1/2 tsp ground cumin
2 T tomato puree
S+P to taste
2 T flour
8-10 flour tortillas, warmed Recipe
Brown meat in 2 T hot oil in a large skillet over med high heat. Add onion, garlic, and green pepper; reduce heat and cook until vegetables begin to soften, about 2 to 3 minutes. Add tomato, chili powder, and cumin; cook another minute. Stir in tomato puree, salt, pepper and enough water to cover the contents. Simmer, covered, until meat is tender, about 1 hour and 45 min., adding water as necessary to keep liquid level about half that of the meat.
Just before stew is done, make a roux: Heat 1T + 1 tsp oil in a small saucepan over med heat; add flour, whisking constantly, and cook until mixture begins to turn golden and has a nutty odor. Remove from heat and set aside.
When meat is done, whisk 1 tsp roux into stew; continue simmering for about 30 seconds. If necessary, add more roux in small increments until liquid is thick enough to bind ingredients together. Divide mixture between flour tortillas. Yields 8-10 tacos.( I used fajita size tortillas)
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