(Carne Guisada)
As a teenager, when I didn’t know what to make for dinner, I would just go over and get some stew meat from the carniceria down the street. It was an excuse to practice my bad Spanish on the butcher’s son, on whom I had a schoolgirl’s crush. I’d throw the meat into a pot and add whatever vegetables were around, along with some tomato sauce. One of our customers taught me how to make their carne guisada, and I’ve never looked back. My teenage version often included cabbage and potatoes, but here’s a more traditional recipe (minus the customary lard). This is delicious with rice and beans or warm tortillas on the side.
1 tablespoon vegetable oil
1½ pounds cubed beef stew meat
1 large onion, diced
½ bell pepper, diced
1 large ripe tomato, diced
One 8-ounce can tomato sauce
2 jalapeño peppers, finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
In a large stockpot, heat the vegetable oil over medium-high heat. Add the stew meat and cook until browned on all sides, about 5 minutes. Add the onion and bell pepper and sauté for an additional 5 minutes.
Add 1 quart of water, the tomato, tomato sauce, jalapeños, garlic, and chili powder, and bring to a boil. Reduce the heat to medium and let cook, covered, on a soft boil for 30 minutes.
Add the salt and black pepper and adjust the seasoning to your taste. Ladle into individual bowls to serve.