Carne Guisada, 9/5/13

ChefMark Abernathy

Loca Luna and Red Door


1/2cup onion{}{} chopped{}{}

1tablespoon{} butter

3cups left-over (or pre-cooked) pot roast

{}{}{}{}{}{}{}{}{} cut into small chunks

1/2{} cup chopped canned tomatoes

1tablespoon{} minced garlic{}{}

2tablespoons{} ground cumin

1teaspoon{} black pepper

1teaspoon{} salt


Slowlysimmer butter and onions until golden

Mixwith other ingredients and Simmer for 15 minutes.


Makea roux: Slowly cook 1/4 cup bacon grease (or butter) and 1/4 cup flour. Slowlyadd liquid from the meat mixture to the roux and then mix into total mixture.Cook on low until thickened.{}{}


Note:If you don't have left-over pot roast, cut up a roast or use stew meat. Season,brown and cook covered with onions and carrots for 3 hours.

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