Carne Guisada II
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 Tbsp cooking oil
1 lb beef stew meat
1/2 (6 oz) can tomato paste
1 (10.5 oz) can beef broth
1/2 cup water
2 cloves garlic, crushed
1 tsp chili powder
1/2 tsp black pepper
salt to taste
2 serrano chile peppers, seeded and chopped
2 tsp cornstarch
Instructions:
Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt,and serrano peppers. Reduce heat and simmer for 8 to 12 hours.
Dissolve cornstarch in a small amount of water and stir into simmering stew until thickened, about 5 minutes.
Serves 4.
From allrecipes.com