Guiso De Rez 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.

GUISO

Steps:

• In a large skillet heat the oil and butter. Add the onions and garlic, saute until browned.
• Add the cubed meat to the mixture and brown well on all sides. Stir in the tomatoes, carrots and beef broth to cover the meat. Season with salt and pepper, cover, and cook over low heat for 15 minutes.
• Uncover skillet, add the potatoes, squash, and corn cooking over low heat until vegetables are almost fork tender. Stir in fruit and rice, cook until rice is tender. Check seasonings and garnish with parsley or basil. Serve immediately.

SOUTH TEXAS CARNE GUISADA

Steps:

• Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
• Continue cooking, stirring often, until the meat is tender, about 30 minutes.

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.

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.

GUISO DE REZ

Steps:

• How to make Guiso De Rez; Tenderize round steak with kitchen hammer; then trim away fat and cut meat into small strips. In large skillet, heat oil over medium high heat. Saute garlic, onion and pepper until onion is cooked through. Add meat and let brown a little, then add tomatoes, chicken bouillon and other spices. Reduce heat to low, cover and simmer at least 20 minutes (the longer it simmers, the better it tastes), stirring occasionally. Serve with an over easy egg on top.

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.