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carne guisada:<\/strong><\/p>\n<\/div>\n <\/p>\n<\/div>\n<\/div>\n Ingredients: carne guisada: 2 lbs beef chuck, cut into 1-inch cubes 2 tablespoons vegetable oil 1 medium onion, diced 3 cloves garlic, minced 1 bell pepper, diced (any color) 2 medium tomatoes, diced 2 cups beef broth 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon paprika Salt and pepper to taste 2-3 bay […]<\/p>\n","protected":false},"author":1,"featured_media":5798,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n2 lbs beef chuck, cut into 1-inch cubes<\/div>\n2 tablespoons vegetable oil<\/div>\n1 medium onion, diced<\/div>\n3 cloves garlic, minced<\/div>\n1 bell pepper, diced (any color)<\/div>\n2 medium tomatoes, diced<\/div>\n2 cups beef broth<\/div>\n2 teaspoons ground cumin<\/div>\n1 teaspoon chili powder<\/div>\n1 teaspoon paprika<\/div>\nSalt and pepper to taste<\/div>\n2-3 bay leaves<\/div>\n1\/4 cup fresh cilantro, chopped (for garnish)<\/div>\n\n\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
\n<\/div>\nDirections:<\/h1>\n<\/div>\n
\nBrown the meat:<\/strong><\/div>\n<\/div>\n\nIn a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set it aside.<\/div>\nSaut\u00e9 the vegetables:<\/strong><\/div>\n<\/div>\n\nIn the same pot, add the diced onion, bell pepper, and garlic. Saut\u00e9 until the vegetables are soft.<\/div>\nAdd the meat and seasonings:<\/div>\n<\/div>\n\nReturn the browned beef to the pot. Stir in the diced tomatoes, beef broth, cumin, chili powder, paprika, bay leaves, salt, and pepper. Bring to a boil.<\/div>\nSimmer:<\/strong><\/div>\n<\/div>\n\nReduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours or until the meat is tender, stirring occasionally. If the sauce is too thick, add a little more broth or water.<\/div>\nFinish and serve:<\/strong><\/div>\n<\/div>\n\nOnce the meat is tender, taste and adjust seasoning if needed. Remove bay leaves before serving. Garnish with chopped cilantro.<\/div>\nMexican Rice<\/strong><\/div>\nIngredients:<\/strong><\/h1>\n<\/div>\n
\n1 cup long-grain white rice<\/div>\n2 cups chicken broth (or water)<\/div>\n1\/4 cup tomato sauce<\/div>\n1 tablespoon vegetable oil<\/div>\n1\/2 medium onion, diced<\/div>\n1 clove garlic, minced<\/div>\n1\/2 teaspoon cumin<\/div>\nSalt to taste<\/div>\nDirections:<\/h1>\n<\/div>\n
\nSaut\u00e9 rice:<\/strong><\/div>\n<\/div>\n\nIn a medium saucepan, heat the vegetable oil over medium heat. Add the rice and cook, stirring frequently, until it is lightly golden.<\/div>\nAdd onion and garlic:<\/strong><\/div>\n<\/div>\n\nStir in the diced onion and minced garlic. Cook for another 2-3 minutes until the onion is soft.<\/div>\nCombine with broth and tomato sauce:<\/div>\n<\/div>\n\nAdd the chicken broth, tomato sauce, cumin, and salt. Bring to a boil.<\/div>\nSimmer:<\/strong><\/div>\n<\/div>\n\nReduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.<\/div>\nFlour Tortillas<\/strong><\/div>\nIngredients:<\/h1>\n<\/div>\n
\n2 cups all-purpose flour<\/div>\n1\/2 teaspoon salt<\/div>\n1\/4 cup vegetable shortening or lard<\/div>\n3\/4 cup warm water<\/div>\nDirections:<\/h1>\n<\/div>\n
\nMake the dough:<\/strong><\/div>\n<\/div>\n\nIn a bowl, mix the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add warm water until a soft dough forms.<\/div>\nKnead and rest:<\/strong><\/div>\n<\/div>\n\nKnead the dough on a floured surface for about 5 minutes until smooth. Cover and let it rest for at least 30 minutes.<\/div>\nRoll out tortillas:<\/strong><\/div>\n<\/div>\n\nDivide the dough into 8 equal pieces. Roll each piece into a ball and flatten slightly. Using a rolling pin, roll each piece into a thin circle.<\/div>\nCook tortillas:<\/strong><\/div>\n<\/div>\n\nIn a hot skillet or griddle, cook each tortilla for about 30 seconds on each side until lightly browned and cooked through. Keep warm in a tortilla warmer or wrapped in a clean towel.<\/div>\nServe<\/div>\nServe the Carne Guisada with a side of Mexican Rice and warm Flour Tortillas. Enjoy your hearty and delicious meal! ![\"\ud83c\udf2e\"](\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/t9d\/2\/16\/1f32e.png\")
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