Does anyone have a good recipe for a mexican guisado? like chile rojo or something?!


Question: Does anyone have a good recipe for a mexican guisado!? like chile rojo or something!?
something with steak or along the line, preffrably something spicyWww@FoodAQ@Com


Answers:
recipe for a mexican guisado

2 lbs cross-rib roast (cut into 1 inch cubes)
2 tablespoons salt
1 bay leaf
2 garlic clove (smashed)
10 guajillo chilies
1/2 large onion
2 tomato (cut in half lengthwise)
1/8 cup vegetable oil
1 tablespoon white flour
1/4 teaspoon black pepper
1 large potato (cubed)

1Place the beef in a large pot and cover with cold water by 2 inches!. Add bay leaf and salt!. Bring liquid to a boil and skim off any foam that rises!.
2Cover the beef and cook on the lowest setting for 4 hours until the beef is fork tender!.
3Bring 3 cups water to a boil in a saucepan!. While the water is boiling remove the stems and seeds from the chiles!. Heat a non stick saute pan on medium heat and toast the chiles stirring constantly!. Make sure not to burn the chiles!. Toast them for 2 minutes!.
4Place the toasted chiles in a bowl and pour the boiling water over them!. Set aside to soak for 20 minutes!.
5While the chiles are soaking, place the onion and tomatoes in the pan on medium high heat and cook turning the veggies until blacked on all sides!.
6After the beef has been cooking for 4 hours remove 4 cups of beef broth and set aside!. Drain the beef and set aside in a seperate bowl!.
7Pour 2 cups of the beef broth in the blender with the tomatoes and onion and blend!.
8Add the chiles to the tomato mixture in the blender and blend for 5 minutes!.
9Set the pot you cooked the beef in over medium heat and add the oil!. Once the oil is heated add the flour and cook for 3 minutes!. Turn the heat down to low and add the chile mixture into the pot as well as the beef that has been drained!.
10Add the black pepper and the last 2 cups of reserved beef broth and cover!. Cook for 30 minutes!.
11Add the potatoes and give the mix a good stir!. Cover and cook an additional 30 minutes or until the meat easily shreds when pushed with a spoon and the potatoes are fork tender!.Www@FoodAQ@Com

Scroll down this screen for several recipes:
http://www!.cooks!.com/rec/search/0,1-0,ch!.!.!.

Carne con Chile Rojo:
http://allrecipes!.com/Recipe/Carne-con-C!.!.!.Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources