BEEF GUISO
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
GUISO DE CARNE DE RES Y CALABAZA BUTTERNUT
Este guiso de carne de res y calabaza butternut es perfecto para complacer a tu familia con lo mejor del sabor de hogar.
Provided by My Food and Family
Categories Platos
Time 2h
Yield 6 porciones
Number Of Ingredients 8
Steps:
- Cocina y revuelve el tocino en una cacerola grande a fuego medio hasta que esté crujiente; escúrrelo. Deshazte de la grasita.
- Incorpora el aderezo a la cacerola. Espolvorea la carne con la harina; agrégasela a la cacerola. Cocínala a fuego medio, revolviendo de vez en cuando, 10 min. o hasta que esté dorada de manera uniforme. Agrega el caldo y los tomates; hazlos hervir, revolviendo de vez en cuando. Pon la tapa y mantén un hervor suave a fuego bajo durante 1 hora. Incorpora la calabaza; revuélvelo. Pon la tapa y continúa cocinándolo por 20 min. Agrega el brócoli; cocínalo otros 10 min. o hasta que la carne esté bien cocida y la calabaza esté tierna.
- Incorpora el tocino justo antes de servir.
Nutrition Facts : Calories 250, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GUISADO DE RES RECIPE
Beef is always present in the Mexican gastronomy and, what's more, it is an important source of its economic growth and national pride. As a matter of fact, beef is a food that's so ingrained within Mexican culture that in northern places such as Monterrey have become world-famous for their juicy roast beef. It is only natural that guiso de res would cement asados as festive occasion markers that people from all over the world are interested in trying.
Provided by Just Mexican Food
Categories Main Course
Time 4h50m
Number Of Ingredients 12
Steps:
- Cut up the meat. Cut up meat into small cubes, making sure to cut away as much of the fat as possible.
- Cook the meat. Pour a cup of water into the slow-cooker, along with the meat and the garlic cloves. Set it on high and let it cook for two hours.
- Marinate the meat. Put the meat to marinate with 2 cloves of garlic, the bay leaf, and the wine, for at least a couple of hours.
- Drain the meat. Drain the meat and keep the liquid. That is your beef broth.
- Mix the dry ingredients.Make a mixture with the flour and spices,
- Cut the meat.Chop the meat into cubes of bite-size.
- Sauté the meat. Sauté the meat in a saucepan with hot oil.
- Cut the vegetables. Dice the onion, the carrots, and potatoes in cubes (with everything and the skin) and the sliced mushrooms.
- Sauté the vegetables and the meat. Once the meat is cooked, take it out of the pan, and in the same pan, add oil again and then the vegetables. Sauté for 2 minutes. Then, add the marinade and the chopped garlic, stir a little and return the meat.
- Cook with beef broth. Scrape the bottom of the pan with a wooden spoon. Add the beef broth, Worcestershire sauce, salt, pepper, and rosemary, mix well and cover.
- Bake in the oven. Bake in the oven for approximately 3 hours at 150°C, checking constantly until the meat is tender.
- Serve. Serve it up on a big plate
CALABAZA GRATINADA TIPO BUTTERNUT
Esta receta de calabaza tipo butternut gratinada saca a relucir el dulzor tan especial de este fruto tan delicioso.
Provided by My Food and Family
Categories Día de acción de gracias
Time 1h15m
Yield 8 porciones de 1/2 taza cada una
Number Of Ingredients 7
Steps:
- Calienta el horno a 350°F.
- Corta la calabaza por la mitad a lo largo; desecha las semillas. Corta cada mitad a lo ancho en rebanadas finas; pélale la cáscara. Ponlas en una olla grande. Añade suficiente agua hasta cubrir la calabaza. Deja que hierva a fuego alto; baja el fuego a medio-bajo y mantén un hervor suave de 8 a 10 min. o hasta que la calabaza esté blanda.
- Entretanto, cocina el tocino en una sartén hasta que esté crujiente, revolviendo de vez en cuando. Sácalo de la sartén con una cuchara ranurada; reserva 1 cda. de la grasa en la sartén. Escurre el tocino en papel toalla. Pon la cebolla en la grasa que reservaste; cocínala revolviendo durante 5 min. o hasta que esté tierna pero crujiente. Incorpora la harina y la pimienta; cocina revolviendo durante 1 min. Poco a poco incorpora el caldo; cocina revolviendo de 2 a 3 min. o hasta que la salsa espese. Retírala del fuego. Incorpórale 1 taza del queso.
- Escurre la calabaza. Acomoda la mitad de las rebanadas en una fuente para hornear cuadrada de 8 ó 9 pulgs. Cúbrelas con la mitad de la salsa. Repite las capas; ponles encima el tocino y el queso restante.
- Hornea la mezcla de calabaza de 25 a 30 min. o hasta que esté caliente del todo y el queso, derretido.
Nutrition Facts : Calories 170, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE
Make and share this Guisado De Res En Salsa De Jitomate - Beef Stew in Tomato Sauce recipe from Food.com.
Provided by mariposa13
Categories Steak
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the sliced flank steak into small pieces about the size of postage stamps.
- Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
- Dice the potatoes into small cubes and place them in a microwave safe bowl.
- Microwave the potatoes 2-3 minutes on high until almost done.
- Add the potatoes to the meat.
- Add 1 cup fresh cilantro to the meat.
- In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
- Add this mixture to the meat along with 2 cups of tomato puree.
- Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
- Now prepare the jalapeno salsa to be served on the side.
- Place 5 jalapenos and 3 plum tomatoes on baking sheet.
- Preheat oven to broil and broil, turning, until blackened.
- Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
- Serve with rice and beans and enjoy!
Nutrition Facts : Calories 842.7, Fat 36.5, SaturatedFat 12.8, Cholesterol 231.3, Sodium 299.3, Carbohydrate 49.3, Fiber 8.9, Sugar 12.6, Protein 80.2
CARNE GUISADO (GUISADO DE RES)
This makes absolutely delicious and tender meat. I like to serve it with soft corn tortillas, pico de gallo, sour cream, cilantro, slices of avocado, and homemade salsa. It's great over rice and right out of the pan. This is definitely a 5 star recipe and SOOO easy.
Provided by MissMia
Categories Mexican
Time 3h15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 930.9, Carbohydrate 9.7, Fiber 1.6, Sugar 2.5, Protein 53.1
URUGUAYAN GUISO
A guiso is a stew, and while living in Uruguay I wanted to learn a traditional Uruguayan meal and this is the recipe that was shared with me.
Provided by GringaMama
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h55m
Yield 12
Number Of Ingredients 19
Steps:
- Place chorizo in a large skillet over medium heat. Cook, turning occasionally and pricking each link with a fork to release some of the fat, until browned, 4 to 5 minutes. Remove sausages and slice when cool enough to handle. Set aside.
- Heat oil in a large pot over high heat. Add beef and cook until browned, 3 to 4 minutes. Add reserved sausage slices, onion, leek, and garlic and saute until onion is translucent, about 3 minutes. Reduce heat to medium-low and stir in butternut squash, potatoes, and carrots. Add water and tomato sauce. If vegetables are not covered with liquid, add more water to cover.
- Add bouillon cube, oregano, cumin, salt, and pepper and bring to boil. Reduce heat to low and cook, stirring occasionally, until stew thickens up, about 1 hour. Add pasta, peas, lentils, and parsley. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes. You may need to add more water at this point, since the pasta will absorb liquid and the stew may become too dry.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 34 g, Cholesterol 38.9 mg, Fat 15 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 5.1 g, Sodium 345.5 mg, Sugar 4.8 g
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