Carne Guzado

Title:
Carne Guzado

Yield:
6 Servings

Categories:
Beef,
Spices,
Mexican




Ingredients:





     1 lb Stew meat


     2 tb Cooking oil


     3 oz Tomato paste (optional not


          -recommended)


10 1/2 oz Beef broth bouillon


   1/2 ts Black pepper


     2    Cloves garlic, crushed


     1 ts Chili powder


   1/2 ts Cumin


     2 sm Chiles serranos, chopped


   3/4 c  Water






 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!!


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini