Friday, October 18, 2013

Comfort Food Friday: Carne Guisada

Well, it's below 65 degrees outside. Scarf and boots on - check. Autumn Harvest candle lit - check. Mug of coffee (sans Bailey's at the moment - I'm a workin' girl at this hour) - check. Ahhhh, feels like Fall. Actually, I'd say more like Texas winter. I'll take it!

Cool weather = Comfort Food. Meals that sit on the stove (or in the crock pot) and fill the house with deliciousness all day make me happy. And this is a great one. Don't judge it by its name. Carne Guisada......I know it sounds strange. Let's just call it a shredded beef situation. It's basically beef that is slow-cooked with tomatoes. And wine. We must not forget the most important ingredient.

Carne Guisada (Shredded Beef Situation)

  • One 3-pound chuck roast
  • A few tablespoons of flour
  • salt and pepper to taste
  • 1/4 cup vegetable oil
  • One large onion, chopped
  • One 15-ounce can stewed tomatoes *I use Mexican style
  • One 15-ounce can kidney beans, drained
  • Two 4-ounce cans diced green chiles
  • 1/2 cup red wine for the pot, rest of the bottle for you (to share with someone else, of course).
  • Tortillas and toppings *I like shredded cheese, sour cream, salsa, jalapenos, cilantro, avocado and lettuce/tomato if I'm feeling guilty about not eating veggies. Then you get to call it a "salad."
  • Heat the vegetable oil in your Dutch oven on medium heat.
  • Cut roast into four or five large pieces. Coat pieces with flour, salt, and pepper. You don't have to be perfect, just sprinkle it on. Be generous with the salt and pepper.
  • Brown meat in the oil, and remove to a plate when pieces are browned on all sides.
  • Add the chopped onion to the drippings in the pot and sauté until tender.
  • Return the meat to the pot, and add in the tomatoes, kidney beans, green chiles, and wine. Bring to a simmer, then cover and reduce heat. Cook for at least two hours (up to five hours), until meat is tender and shreds easily.
  • Shred the meat - I use two forks and just go to town while it's in the pot. Then leave the lid removed and let the beef mixture thicken for about 15 minutes or so.
  • Serve on tortillas with all your favorite toppings!
  • There are lots of ways you could eat this - we are going to make shredded beef nachos with the leftovers but I think you could also eat it on rice.

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