Carne Guisada (Stewed Beef)
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 pounds round steak, cut into 1-inch chunks
4 Tbsp. all-purpose flour
2 Tbsp. vegetable oil
half of a large white onion, sliced
2 medium tomatoes, chopped
1/2 cup chopped cilantro leaves
2 poblano chiles, roasted, peeled, seeded, and cut into 1/4
1 cup beef broth
1 tsp. sea salt or to taste
Dredge the meat chunks in some flour and coat well. In a heavy, 12″ deep-sided skillet or Dutch oven, heat the oil over medium heat and brown the meat thoroughly, stirring often, for about 6-10 minutes. Add the onion, tomatoes, cilantro, and chiles and saute for 3-4 minutes, then add the beef broth. Reduce the heat to low and cover, then cook for about 1 hour to 1 hour and 20 minutes, or until the beef is tender and the mixture has cooked down to a thick sauce. Season to taste with salt and pepper, then serve in individual serving bowls with Frijoles Refritos, Arroz Mexicano, and flour tortillas.
Recipe from “Fonda San Miguel: Thirty Years of Food and Art” by Tom Gilliland and Miguel Ravago, ISBN: 094067277-4.