Carne De Res Guisada En Jitomate recipe
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Carne De Res Guisada En Jitomate

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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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Ingredients


Preparation

* Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X 1/4" 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 1/2 hour longer. Makes 4 to 6 servings. VARIATION: Add 1 large sliced or cubed cooked potato to meat during last 1/2 hour of cooking time. Ad 3/4 cup canned or frozen peas during last 7 minutes of cooking. SOURCE: Mexican Cookery, by Barbara Hansen, c1988 Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


Cuisine: Mexican Main Ingredient: Grains

Tags: Beef, Mexican, Breads, Muffins, Corn, Garlic, Onion, Steak, Tomato, Grains [edit]

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Carne De Res Guisada En Jitomate Reviews

100% would make "Carne De Res Guisada En Jitomate" again.

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I tried this recipe last week because it looked like a good match to an entree from Pepe's restaurant in Lafayette, Indiana. I did question the amount of sugar in the recipe and reduced it quite a bit but still found the results to be a little too sweet. I later found my very well used copy of Barbara Hansen's Mexican Cookery and found that the amount of sugar called for in the book is one fourth of a teaspoon, not the 14 ts listed on this site. I definitely will try it again with the correction.

tedibutedibu :  :  1y 42w 4d ago


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