This Carne guisada formula was motivated by a hot meat dish I had at a Mexican eatery we went to for lunch a week ago, and I recently intended to post it on my other blog, yet since it's like our Filipino-style of cooking, I think you'll adore it!
Like the picadillo soup from a couple of days back, the base for this ginisang baka is the sacred trinity of Filipino flavors which are onions, garlic, and tomatoes. For what it's worth, in any case, my interpretation of a Mexican dish, this meat stew has intense, hot flavors from the expansion of jalapeno peppers.
Give this simple yet delightful Mexican-style braised hamburger for supper today around evening time. It's scrumptious presented with rice yet is similarly as astounding sandwiched between warm tortillas. Appreciate!
- 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
- In a dutch oven or wide skillet over medium heat, heat oil.
- Add onions and garlic and cook until softened.
- Add beef and cook until lightly browned.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
- Add water or broth. Bring to a boil, skimming scum that floats on top.
- Add chili peppers.
- Lower heat, cover, and simmer for about 40 to 50 minutes or until beef is tender.
- Add potatoes and cook for about 8 to 10 minutes or until tender and sauce is reduced and thickened.
- Season with salt and pepper to taste. Serve hot.
Read more our recipe Easy Stuffed Shells #dinnerrecipe #food #amazingrecipe
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