Authentic Carne Guisada - Cowboy Kent Rollins
Servings 6
Ingredients
- 2 ½ pounds chuck roast or stew meat cut into thin chunks
- Kent Rollins Original seasoning or salt and pepper to taste
- 1 tablespoon cooking oil avocado, olive, etc.
- 1 tablespoon butter
- 2 white onions chopped
- 2 serrano chilis diced
- 4 garlic cloves minced
- 2 tablespoons all-purpose flour
- ½ cup water
- 3 teaspoons cumin
- 3 teaspoons whole oregano
- 3 poblano peppers roasted, peeled, seeded and cut into strips
- 2 Anaheim or Hatch green chilies roasted, peeled and seeded
- 3 Roma tomatoes roasted and roughly chopped
Instructions
- Place the meat in a large bowl. Add the seasoning and toss well to coat.
- Add the oil and butter to a Dutch oven or large stock pot, and melt over medium heat. Add the meat to the oven or pot. Reduce the heat to medium-low and cover. Cook for about 20 minutes, stirring occasionally.
- Spoon out the broth from the meat and reserve. Continue to cook the meat 5 minutes uncovered, or until it browns, stirring occasionally.
- Stir in the onion, serrano and garlic. Cook for about 5 minutes, or until the onions are tender, stirring occasionally.
- Reduce the heat to low and evenly sift in the flour. Stir to coat meat and cook for an additional 4 to 5 minutes.
- Stir in the reserved broth and water. Stir in the cumin and oregano. Stir in the poblano peppers, green Anaheims and tomato.
- Increase the heat to medium, cover and cook for about 45 minutes to 1 hour, or until the meat is fork tender, stirring occasionally. You may have to add more water or beef broth to give this more moisture but not too soupy. Serve warm as a soup, with refried beans over rice or mashed potatoes or in a tortilla.
Notes
Tip: After roasting the peppers on the grill or in a cast iron skillet, place them in a plastic sack and sprinkle with water. Close the bag and let them rest for a few minutes. The steam will make the skins easier to remove.
Kent’s Original Seasoning is available at KentRollins.com
