Name: Garne Guisada
Cook time: 3600 s
Total time: 3600 s
Yield: 4 servings
Ingredients: 2 lb chuck roast; 2 tbs oil; 1 tsp salt; 1/4 onion; 1/4 red bell pepper; 3 cloves garlic; 3 chile pasillas; 1 chile guajillo; 1/2 tsp ground cloves; 1 tsp cumin; 2 tbs maseca; 1/4 cup beef broth; 1/4 cup water; jalapeño (garnish)

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Garne Guisada

cook:

1 h 0 min

4 servings

original

metric

Ingredients

2 lb chuck roast

2 tbs oil

1 tsp salt

¼ onion

¼ red bell pepper

3 cloves garlic

3 chile pasillas

1 chile guajillo

½ tsp ground cloves

1 tsp cumin

2 tbs maseca

¼ cup beef broth

¼ cup water

jalapeño (garnish)

Tools

blender

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Directions

Step 1

Cube up chuck roast.

2 lb chuck roast

Step 2

In a large skillet with oil on medium high heat, add in the salt, then the beef. Cook for 5-7 minutes.

2 tbs oil

1 tsp salt

2 lb chuck roast (cubed)

Step 3

Add in the onion & bell pepper. Cool for 4 more minutes.

¼ onion

¼ red bell pepper

Step 4

Grate in a couple cloves of garlic, stir to combine, then add in 1/4 cup water, reduce heat to medium low & cover with a lid while we blend the sauce.

3 cloves garlic

¼ cup water

blender

Step 5

Rehydrate the dried chiles in boiling water. Add them to your blended sauce along with the ground cloves & cumin & some of the water from the peppers. Blend until smooth.

3 chile pasillas

1 chile guajillo

½ tsp ground cloves

1 tsp cumin

water from the peppers

Step 6

Add the blended sauce to the meat, stir to combine.

Step 7

Toast up the corn masa in a dry skillet for 2-3 minutes. Add in the broth & whisk until combined. Add the slurry to the meat 2 tbsp to start with. If it still looks too soupy, add some more.

2 tbs maseca

¼ cup beef broth

Step 8

Once simmering, top it with more sliced onions & jalapeños. Simmer for about 5 more minutes, then turn off heat.

onion (sliced)

jalapeño (chopped, garnish)

Step 9

Serve with your side of choice (some of my favorite are rice, beans, potato salad or macaroni salad) and enjoy!

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