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      Title: Carne Guisada (Beef Stew)    No. 2426
 Categories: Beef, Stew
      Yield: 6 servings
 
      2 lb Boneless beef chuck
      1 tb Vegetable oil
      2 cl Garlic; peeled
      1    Onion, peeled &
           - quartered
      2    Green chiles; roasted
           - & peeled
      2    Fresh tomatoes
      2 c  Beef stock
      2 tb Tomato paste
    3/4 ts Salt
      2 ts Chili powder
      1 ts Cumin
    1/8 ts Black pepper
           Flour tortillas
 
  Trim the fat, gristle, and connective tissue from the meat. Fry the
  trimmings in a large 3 to 4 qt stockpot until about 2 tb (for 6
  servings) of fat have been rendered. Discard the trimmings.

  Add oil to the fat in the pan. Set aside.

  Cut the meat into 1-1/2" cubes. Set aside.

  Mince the garlic, onion and chiles together. Peel and pulp the
  tomatoes. Add to the onion mixture.

  Heat the fat in the stockpot. Sear the meat over high heat until
  browned on all sides. Reduce heat.

  Add the tomato and onion mixture.

  Add all the remaining ingredients except the tortillas. Cover.
  Simmer until the meat is tender and the liquid becomes a rich sauce
  (1-1/2 to 2 hours).

  Adjust seasonings.

  Serve with tortillas.

  Note: The meat filling can be spooned onto the tortillas.

  From: Joel.Ehrlich@salata.com
  Date: 07-20-95
 
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