CARNE GUISADA

Eric always has me make this when he comes home from LA for a visit.  I made it for years to take to our UT football tailgate (Hook 'Em Horns!)  Scott and Jeana requested it for canasta night.   Any time, anywhere this is always a hit.  Cutting up the meat is a hassle, but once it is done I am always glad I made the effort.  This recipe can be divided in half, but it stores well for a quick bite throughout the week, so I usually prepare the full recipe.  To simply say it is yummy doesn't do it justice.  It is pretty close to fabulous.

5 lbs. Chuck roast, cut in about 1-1/2” chunks, cutting out fat when possible*
Salt and pepper to taste
Vegetable oil
5 poblano peppers, seeded and chunked
2 fresh jalapenos, seeded and chopped
1 onion, chunked
5 cloves garlic, diced
1 c. flour
2 cans beef broth
2 cans diced tomatoes
2 t. cumin
1 t. coriander
2 t. chili powder
V-8 juice
Flour tortillas
Grated cheese, optional
Sour cream, optional

Thinly cover bottom of a large Dutch oven with oil and brown meat on medium high until juice is gone (approximately 30 minutes). Season meat with salt and pepper while it is browning. Add peppers and onion. Stir in flour until it is browned. Add the rest of the ingredients in the above order and stir well. Put lid on, turn down to low and simmer until meat is very tender, stirring occasionally to keep it from sticking (approximately 2 hours). If it should stick don’t scrape the bottom of the pan or you will add a scorched flavor. It shouldn’t need liquid, but if it does, thin it with V-8 juice. Serve with flour tortillas. You may also sprinkle cheese or a dollop of sour cream on each serving.



* Buy about 6 lbs of roast because by the time you cut the fat off you will waste quite a bit of the meat. If you don’t have as much meat, there will be more gravy than meat which is frustrating when you are serving it. We almost always have leftover gravy in the pan, so the more meat the better!