Carne Guisada

americastestkitchen.com

Richard

TIME 3¼ hours

subheading: GATHER YOUR INGREDIENTS:

3 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces

Salt and pepper

2 tablespoons vegetable oil

2 onions, chopped

2 tablespoons tomato paste

4 garlic cloves, minced

1 tablespoon chili powder

1 tablespoon dried oregano

2 teaspoons ground coriander

1 ½ teaspoons ground cumin

1 tablespoon all-purpose flour

1 (14.5-ounce) can diced tomatoes, drained

1 cup chicken broth

1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces

2 green bell peppers, stemmed, seeded, and cut into ¼-inch strips

24 flour tortillas, warmed

fresh cilantro leaves

Lime wedges

note: BEFORE YOU BEGIN

note: Note that you are browning only half the beef in step 1. If your Dutch oven holds less than 6 quarts, you may need to brown the beef in batches to avoid overcrowding the pot. This recipe yields enough filling for about 24 tacos.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer