Carne Guisada

Carne Guisada with gentle pork slices and potatoes braised in tomatoes for an easy weeknight dinner. It’s hearty, tasty and superb with rice!

This Carne guisada recipe changed into stimulated with the aid of a spicy red meat dish I had at a Mexican restaurant we went to for lunch ultimate week, and i previously planned to post it on my different blog, however because it’s just like our Filipino-fashion of cooking, I think you’ll like it!

like the picadillo soup from a few days ago, the bottom for this ginisang baka is the holy trinity of Filipino flavors which can be onions, garlic, and tomatoes. As it's far, however, my take on a Mexican dish, this beef stew has bold, highly spiced flavors from the addition of jalapeno peppers.

Ingredients :

• 1 tablespoon oil
• 1 onion, peeled and chopped
• 2 cloves garlic
• 2 pounds chuck steak, sliced thinly
• 3 large Roma tomatoes, chopped
• 1 jalapeno pepper, seeded and minced
• 1 cup water or beef broth
• 2 medium potatoes, peeled and cubed
• salt and pepper to taste

Instructions :

1. In a dutch oven or wide skillet over medium heat, heat oil.
2. Add onions and garlic and cook until softened.
3. Add beef and cook until lightly browned.
4. Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
5. Add water or broth. Bring to a boil, skimming scum that floats on top.
6. Add chili peppers.
7. Lower heat, cover, and simmer for about 40 to 50 minutes or until beef is tender.
8. Add potatoes and cook for about 8 to 10 minutes or until tender and sauce is reduced and thickened.
9. Season with salt and pepper to taste. Serve hot.