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Carne Guzado

Ingredients
 

1 lb stew meat
2 tbsp cooking oil
3 oz tomato paste (optional not recommen, ded)
10 1/2 oz beef broth bouillon
1/2 tsp black pepper
2 cloves garlic, crushed
1 tsp chili powder
1/2 tsp cumin
2 small chiles serranos, chopped
3/4 cup water




 
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Preparation
 
Brown meat in oil until brown on all sides. Pour off grease. Add
tomato paste [optional], beef broth, salt and pepper, garlic, chili
powder, cumin, chile peppers, and water. Bring to boil and then turn
very low, cover, and simmer about one and one-half hours, or until
meat is tender. {crockpot!}

Dissolve about one teaspoon cornstarch in small amount of cold water
and slowly pour into stew, which is simmering, until proper thickness
of gravy is obtained. Serve with rice. (or on tortilla with bean and
guacamole-flour tortilla that is)

This one came from "The World of Mexican Cooking" by Mary Margaret
Curry Galahad Books (1971)New YORK City!!

 

 
Servings: 6

 

 

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