Carne Guisado
1 lb stew beef
2 Tbsp vegetable oil
2 Tbsp tomato paste
10 1/2 oz condensed beef broth, undiluted
1/2 tsp black pepper
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 tsp cumin
1 or 2 small jalapeno or serrano chile peppers, chopped
1/2 cup water
2 tsp cornstarch, dissolved in a small amount of cold water
1 package flour tortillas
8oz container sour cream
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Brown meat in oil on all sides. Pour off excess grease. Add tomato paste (optional), beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers and water. Cover and cook on low for 8-10 hours, or until meat is very tender. Turn to high and dissolve about 2 tsp of cornstarch in small amount of water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice or add cooked rice into stew. This is great wrapped in warm tortillas.
Thanks to Angie Krick.
