Time 3h Yield 6 servings Number Of Ingredients 12 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.
Yield 4 serving(s) Number Of Ingredients 8 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.
Time 1h15m Yield 6 Number Of Ingredients 15 Steps:
In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside. Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover. Cover with lid of pressure cooker. Following manufacturer’s directions, cook under 15 pound pressure for about 30 to 45 minutes.
Time 40m Yield 4 8oz servings, 4 serving(s) Number Of Ingredients 7 Steps:
Heat oil in a non-stick skillet over medium heat. Fry potatoes in oil, stirring frequently, until golden. Add red chile and garlic; Blend well. Pour in water, add salt and oregano then bring to a boil. Cover and simmer for 20 minutes. Enjoy! ;).
Time 3h Yield 6 to 8 servings Number Of Ingredients 18 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.
Number Of Ingredients 15 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.
