f the stock.
Simmer for about 2 1/2 hours
eady to serve meat.
For Carne asada: Marinate the thin steaks
ook on medium-low heat for about 30 minutes, stirring occasionally
For carne asada:
Marinate meat, then prepare ingredients for dressing, before grilling meat
n low to med-low for 2 hours or until potatoes
eat the onions and chiles for about 10 minutes or until
br>- marinate the beef cubes for at least 3 hours in
Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.
o a simmer and cook for 2-3 hours or until
Brown steak in butter in skillet.
Add onion and green pepper.
Sprinkle with flour; mix well.
Combine garlic, tomatoes, cumin and pepper in bowl; mash well.
Add to beef.
Simmer for 20 minutes, adding water if needed for desired consistency.
o high and let simmer for 1 1/2 hours.
In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
Mix flour, salt and pepper in freezer bag. Add stew beef and coat evenly. Add enough olive oil to cover the bottom of a large skillet over medium-low heat. Add sugar. When sugar caramelizes, add meat and brown on all sides. Remove beef from the skillet and place in the bottom of slow cooker. Add remaining ingredients and cover. Cook on low for 8-10 hours or high for 4-6 hours.
Cut the meat into bite sized cubes, put into crock pot. Add the garlic, onion and chilis. Add the tomato paste and stock. Add all remaining ingredients except tortillas. Cook on low for 6 to 8 hours. Serve with tortillas and Spanish rice.
Warning: I've made my own recipe recently and it was disastrous. I tried to rate it, but wasn't able to. I've made it with good results in the past, but if I can't get consistent results you probably can't either.
Rick.
Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
Brown stew meat.
Add oregano, ground comino and diced tomatoes.
Simmer for 20 minutes.
Add green beans.
Cook for 10 minutes.
Serve over white rice.
Melt butter in skillet and cook meat, turning occasionally, until brown.
Add onion and bell peppers.
Add flour and let flour brown while stirring.
Mash garlic, cumin, black pepper and tomatoes.
Pour over meat and let simmer for 20 minutes, adding water if necessary, for desired thickness.
Cut steak into small pieces.
Trim all fat.
Brown steak until well done.
Add salt and pepper to taste.
Cover and simmer for 5 minutes.
Add pepper(s) and onion.
Saute.
In a separate skillet, brown flour and add water to form gravy.
Pour over meat.
Cover and simmer for 20 to 30 minutes.
Serve with refried pinto beans, Spanish rice and flour tortillas.
Melt the shortening in a large saucepan over medium high heat. Add the meat and brown well on all sides. Add the onions and saute for 5 minutes, or until tender. Add the canned tomatoes, jalapeno chile peppers, fresh tomatoes, cumin, garlic, and salt and pepper to taste.
Reduce heat to low, cover and simmer for 30 minutes to 1 hour, or until meat is tender. (Note: If mixture is too thick, add water as needed. Or if mixture is too thin, combine some cornstarch and water and add to thicken.)
own to low and simmer for 5 hours.
I sometimes