it’s good to be home

and it’s good to fire up the stove and cook fresh vegetables and fresh meat and not have to eat 2 meals out a day. don’t get me wrong, i’m so very glad i got to go back home for a bit, i loved seeing my favorite people and my dad again, and we had some mind blowingly delicious food (and some not so great food) but i find eating in restaurants more than once every few months has a not-so-nice effect on my stomach. to put it bluntly, you either can’t go or you go too much. catch my drift? i’ve had this different version of carne guisada by the Homesick Texan in my bookmark forever and was really looking forward to it upon getting back in wyoming (yeah, surprisingly to myself i was actually looking forward to coming back home. i have totally gone crazy, i know). as much as i do like my mom’s carne guisada, i’ve always been kind of iffy on the really thick gravy consistency of the dish. freshly eaten right off the stove, it’s pretty good, but give it a little bit of a rest, then it turns into a congealed icky mess. the thing i liked the most about this version, is that all the garlicky, cuminy, soft beefy-ness of the dish is there, but it is a lot brothier. thickened just very slightly with some flour whisked into cooking liquid then incorporated back into the beef. AND it is now officially flu season in my office and everyone has lost their mother-effing mind about flu shots. long days. couple that with school beginning, and you have one exhausted blogger. so this meal came in handy because i did the bulk of the prepping in the morning and threw it in the crock pot. when i came trudging through the door this evening, i had a meal that was just waiting on fresh tortillas to be warmed. if that isn’t post-work evening happiness, i just don’t know what is.

Homesick Texan’s Carne Guisada
recipe adapted, obviously. the original is in the link up there.

You Need:
olive oil
beef, cubed. i used a hunk of tri tip roast that was on sale at the grocery store
onion, chopped
jalapeno, chopped
garlic cloves, minced
fresh tomatoes, diced
mexican oregano
chopped cilantro
a bottle of dark beer (i did not have this on hand, so i just skipped ahead to the water)
salt and pepper

heat the oil in a pot. sear the meat in batches, browning well on all sides. transfer to a plate. if you need to heat more oil, do so, but if not, just add the onions and jalapenos to the pot. cook until the onion is softened. add the garlic. cook just until fragrant. if you’re making this in a crock pot, toss this and the beef into the warmed crock pot with the spices, tomatoes, beer (if using), salt and pepper, and enough water to cover (barely) the stuff in the pot. mix together. cover and let it cook on low heat for about 5-6 hours. the meat should be stringy and very tender at the end of cooking time. stir some chopped cilantro in at the end of cooking time.  we are low on time so i just warmed corn tortillas and made a side of refried beans and we were done. but i really did want to make some fresh flour tortillas to eat these. that would have been way too awesome.If you want to thicken it a little, HT recommends taking out just a little liquid (like 1/4 cup) and adding about a tablespoon of flour. Whisk that together and incorporate this back into the beef. depending on how much of this dish you make, it doesn’t make the beef excessively thick, which i really liked.

IMG_0441cooking music: Blitzen Trapper, Furr


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Filed under Cow is Yum, Tex-Mex

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