Best 2 Carne Gisada Con Papas Meat Potatoes Recipes
Carne Gisada con Papas, a classic Mexican dish, tantalizes taste buds with its tender meat, flavorful sauce, and hearty potatoes. This beloved dish is a symphony of simple, yet delectable ingredients, easily prepared in a single pot for a convenient and satisfying meal. Join us on a culinary journey as we explore the authentic flavors of Carne Gisada con Papas, presented with three unique recipes that cater to various preferences and dietary needs. From the traditional beef-based version to a vegetarian alternative and a slow-cooker variation, these recipes offer a delightful range of options for home cooks of all levels. Get ready to experience the heartwarming comfort and vibrant flavors of this Mexican classic, whether you're a seasoned home chef or just starting your culinary adventures. Let's dive into the world of Carne Gisada con Papas and discover the secrets behind its irresistible charm.
Here are our top 2 tried and tested recipes!
CARNE GUISADA CON PAPAS
Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend - black peppercorns, cumin and garlic - plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile.
Provided by Rachel Wharton
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
- Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
- Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
- Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
- Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.
CARNE CON PAPAS
An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan.
Provided by HEATHERMUNOZ
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
- Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
- Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 20.4 g, Cholesterol 131.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 44.5 g, SaturatedFat 12.1 g, Sodium 1463.5 mg, Sugar 5 g
Tips:
- Choose high-quality beef chuck roast for a tender and flavorful dish.
- Sear the beef in hot oil to create a flavorful crust and seal in the juices.
- Use a Dutch oven or large pot with a tight-fitting lid to ensure even cooking and prevent evaporation.
- Add enough liquid, such as beef broth or water, to cover the beef and vegetables.
- Season the dish with a variety of spices, such as chili powder, cumin, and oregano, to create a rich and flavorful sauce.
- Simmer the dish for at least 1 hour, or until the beef is tender and the sauce has thickened.
- Serve the carne guisada with warm tortillas, rice, or potatoes.
Conclusion:
Carne guisada con papas is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. With its tender beef, flavorful sauce, and soft potatoes, this dish is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give carne guisada con papas a try!
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