Guiso de Res

January 10, 2013  •  Leave a Comment

Easily my favorite Mexican dish is guiso de res, a rich and hearty meal akin to a spicier Latin cousin of the traditional pot roast.  If I spy it on the menu at a restaurant you can pretty much count on my ordering it and determining whether to make a return trip on the quality.  Typically served with sides of beans and Mexican rice, along with tortillas, I prefer to eat mine with some garlic na'an.

1 minced onions
3-4 cloves minced garlic
3 minced jalapenos
4 minced serranos
2 pounds cubed round steak (season to taste with salt, black pepper, ground cumin, ground ancho chile, onion powder, granulated garlic, spanish paprika and taco seasoning)
4 Cubed yukon golds
1 or 2 large russet potatoes cubed
3 medium bias sliced carrots
Handful of chopped cilantro
1 halved jalapeno
1 halved serrano
1.5 cups flour
7 or so beef bouillon cubes dissolved in 5 cups water

For an even spicier dish make the following additions to the above.

5 or 6 minced serranos
2 or 3 halved serranos
4 or 5 minced jalapenos
1 or 2 minced anaheims
1 or 2 halved anaheims
More cumin
More ancho chili powder


Turn your oven on to 250F and let it start preheating.

Clean the peppers (removing seeds and veins), onion & garlic, peal the potatoes and carrots and get to cutting everything and put it in bowls.  Cut off excess fat and other undesirable bits off the round steak.  Beat it with a kitchen hammer for a bit of tenderizing, then cut into 1/2" wide strips.  Cut 1/4-1/2" chunks off the strips and toss into a bowl big enough to stir around.  Add the above listed spices to the meat and stir until they're all well distributed.

Put an oven safe pan on the stove (cast iron dutch oven was my choice for it's excellent heat retention/distribution), turn the heat up on high and put in enough olive oil to coat the bottom.  Once the oil is hot add in the onions, peppers and garlic and saute till starting to brown.  At this point toss in the beef and continue cooking until all the meat is browned off.  Pour in the beef broth, add the potatoes/carrots/quartered peppers and then enough extra water to cover everything.  Mix 1.5 cups of flour with enough water that you have a smooth mixture about the consistency of cream.  Slowly stir the flour mixture into the soupy mass in the dutch oven and add the cilantro.  After it's mixed well put the lid on the pan and place it in the oven for 3 hours stirring every 30ish minutes.  When it's ready to go the meat will be tender enough that it falls apart with minimal pressure.


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