Guisado De Consuelo Recipes

BEEF GUISO

Steps:

• Brown beef and potatoes in a large skillet. Add tomatoes, onions and bell peppers and cook until all are fully cooked, about 10 minutes. Add broth, Salsa Verde, tomato sauce, garlic, black pepper and cumin, then add salt to taste. Let simmer for 20 minutes.
• Add tomatillos, onions, serrano and 2 cups water to a saucepot. Bring to a boil and cook until all vegetables are cooked, about 15 minutes. Place mixture in a blender, then add fresh cilantro and salt and blend well.

POLLO GUISADO

Steps:

• Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
• Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
• Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

CHIVO GUISADO

Steps:

• For the goat: Toss the goat in a large mixing bowl with the lime juice and white vinegar then rinse the meat to remove the juice and vinegar. Toss the goat with the chicken bouillon powder and half the Sofrito (see recipe below), cover and refrigerate overnight.
• The next day, heat the oil in a slow cooker insert over medium-high (see Cook's Note), add the goat and sear, turning as needed, until browned, about 10 minutes. Add 6 cups of water, the tomato paste, sazon, and the remaining sofrito. Set the slow cooker to low and cook until the goat is fork tender, about 1 hour.
• For the Haitian Djon Djon: Soak the Djon Djon mushroom in 6 cups of water for 20 minutes. Strain, reserving the water and set aside.
• Heat the oil in a large saucepan over medium-high heat, add all the Epis (about 3 cups; see recipe below) and fry, stirring for 5 minutes. Add the reserved Djon Djon water and green peas and bring to a rolling boil. Lower to medium heat, add the rice, vegetable bouillon and scotch bonnet and cook for 20 minutes. Cover the pot, turn the heat down to low. Cook until the rice is tender and the liquid has been absorbed, about 10 minutes more.
• Serve the goat with the rice.
• Blend the water, culantro, garlic, bell pepper and onion until smooth. Refrigerate for up to 3 days.
• Blend the water, culantro, garlic, cloves, bell pepper and onion until smooth. Refrigerate for up to 3 days.

MY CLASSIC PUERTO RICAN CARNE GUISADA

Steps:

• Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
• Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
• Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

CARNE GUISADO (GUISADO DE RES)

Steps:

• Preaheat oven to 350.
• Season meat with adobo.
• Toss meat with flour.
• In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
• Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
• Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
• Serve as a taco or over rice.

CARNE GUISADA (STEWED BEEF)

Steps:

• Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
• Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
• Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
• Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
• Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
• Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
• Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
• Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
• Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

GUISADO DE CONSUELO

Steps:

• Dice potatoes into approximately 1/2 inch cubes.
• In a large frying pan, cook the potatoes in oil until lightly crisped and browned, about 10-15 minutes.
• Remove from the pan and set aside.
• In the same pan, saute onion and bell pepper until limp.
• Add ground beef and cook until crumbled and brown.
• Add potatoes back to pan, and add bouillon, salsa and water.
• Reduce heat and let simmer uncovered for about 45 minutes until thickened, stirring occasionally.
• Serve with warm flour tortillas.