Wednesday, August 26, 2009

Carne Guisada

Years ago during travels through Texas I met a woman named Carla Huerta. She and her husband traveled with the most amazing barbecue pit grill which served as the cooking vessel for perfectly marinaded flank steak. Several times I had the good fortune to dine with the Huerta's that summer. As well as making a mean steak, Carla prepared Carne Guisada (not on the grill) and fresh chopped pico de gallo.

Carla could run to the store and grab the few items needed for the meal and come back to cook up a feast with just a few simple ingredients. This is her recipe for Carne Guisada.

Carla Huerta's Carne Guisada

5 lb. Chuck Roast
1 small onion
1 can diced green chiles
Garlic Salt to taste
Pepper to taste
1 tsp. ground cumin

Cube meat, brown in large dutch oven, drain fat, cover meat with enough water to just cover. Add spices and green chiles. Simmer until tender.

Mix a little flour with water to make a paste and add to meat. Simmer. Serve with beans, tortillas, quacamole and salsa.

***This recipe is being relayed to you exactly as it was handwritten for me. The instructions are somewhat vague but I believe Carla assumed everyone would know how long to cook this dish. Simmer until tender...this takes several hours. Browning the meat is essential. Of course, one could use fresh garlic rather than the garlic salt. I prepare it exactly as written out of just plain respect for the women who gave me the recipe.

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