Carne de res guisada en jitomate

Yield: 4 Servings

Measure Ingredient
2 pounds Beef chuck steak -- *
1 Bay leaf
1 cup Water
¼ teaspoon Whole allspice
6 Peppercorns
4 Tomatoes -- peeled/1
14 teaspoons Sugar
1 Onion -- medium/quartered
12 To 15 green stuffed olives
1 Garlic clove -- large
1 teaspoon Capers
1 tablespoon Vegetable oil

* Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X ¼" slices. Place in a large saucepan. Add water and salt to taste. Bring to a boil; reduce heat. Cover and simmer 1 hour. Combine tomatoes, onion and garlic in blender or food processor. Blend until pureed.

Heat oil in a medium saucepan. Add tomato puree, bay leaf, allspice, peppercorns and sugar. Bring to a boil; reduce heat. Simmer uncovered 15 minutes. Add hot tomato puree, olives, capers and salt to taste to beef. Cover and simmer 1 hour. Uncover and simmer ½ hour longer.

Makes 4 to 6 servings. VARIATION: Add 1 large sliced or cubed cooked potato to meat during last ½ hour of cooking time. Ad ¾ cup canned or frozen peas during last 7 minutes of cooking. SOURCE: Mexican Cookery, by Barbara Hansen, c1988 Recipe By :

From: Western Mexican Cookbook

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