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Carne Guisada

April 26, 2011


1 or 2 tablespoon olive oil
2 pounds beef sirloin, cut into 1-inch cubes (mine was called beef for stew and was pre-cut)
1 medium white onion, sliced thin
4 garlic cloves, minced
1 green bell pepper, sliced thin
2 tablespoons ground cumin
1 tablespoon chipotle chili powder
1 teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 8-ounce can tomato sauce
1 can Rotel
few dashes liquid smoke
few dashes Tabasco smoked flavor


In a dutch oven, heat the oil over medium heat. Add the meat (dry meat with paper towel first) and cook, stirring occasionally, until the meat is browned in spots but still a little red in the middle, about 5 minutes then remove from pot and set aside.  (you may need to divide it two batches)

Add the onion, garlic, and bell pepper and stir to combine. Add the cumin, salt, and pepper and stir to combine. Stir in the tomato sauce, Rotel, cayenne, chipotle chili powder, tobacco, liquid smoke and 1 cup of water. Bring to a boil. Reduce the heat to low and simmer for around 5 hours or until the sauce is as thick as you like and the meat starts to fall apart. Suggested serving with Mexican rice, re-fried beans, and warm tortillas.





My belly is very happy.

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