Gardening and Landscaping

[Tina]

You'd probably love this recipe one of my DR friends sent me several years ago.

You can use any kind of chili pepper (depending on how hot you want it).

I like making it in the crock pot and letting it cook all day so the beef gets really tender and then shred the leftovers to make great enchilladas!

Carne Guisada

Ingredients:
1/2 tablespoon olive oil
1 1/2 pounds cubed stew meat
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
2 fresh jalapeno chile peppers, seeded and diced
2 chopped fresh tomatoes
1/2 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
water or beef broth as needed


Directions:
1. Put Olive Oil in a large saucepan over medium high heat. Add the meat and brown well on all sides. Add the onions and saute for 5 minutes, or until tender. Add the canned tomatoes, jalapeno chile peppers, fresh tomatoes, cumin, garlic, and salt and pepper to taste.

2. Reduce heat to low, cover and simmer for 30 minutes to 1 hour, or until meat is tender. (Note: If mixture is too thick, add water or broth as needed. Or if mixture is too thin, combine some cornstarch and water and add to thicken.)