Slow Cooker Carne Guisada

Allan told me just as I was about to serve supper this evening that he wasn’t all that hungry and just wanted a small portion.  So, instead of two tortillas I gave him one.

He ate it and then decided that maybe he could manage to force himself to eat another one after all.

This really must be good…

The recipe suggests serving with warm tortillas, while the bean dish I was having needed sour cream and cheese with the tortillas.  Allan being Allan, seeing that there was cheese decided it could only add another level to his meal, so cheese was added.  Then with the second he figured that he might as well go the whole nine yards and have sour cream and cheese with it.

He was happy.

I think he might have gone for a third tortilla, but he remembered he wasn’t hungry…

Carne Guisada with cheese in a soft tortilla

I made one substitution, we don’t have any peppers, so I used some peas instead.  They are the same colour…

Slow Cooker Carne Guisada

  • 3 pounds beef stew meat
  • 1/4 cup water
  • salt and peper to taste
  • 2 cans diced tomatoes
  • 3 cloves garlic minced
  • 1 cup chopped onion
  • 3 tablespoons flour
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregeno
  • 1 teaspoon chili powder
  • 1 diced bell pepper

Place stew meat, 1/4 cup water, salt and pepper in crockpot.

Turn heat to high and let simmer for 1 1/2 hours.

Drain juice from the tomatoes into measuring cup. Add tomatoes, garlic and onions to crock pot.

Stir; let simmer on high for 30 minutes. Add cumin, oregeno, and chili powder to crock pot and stir. Blend the tomato juice and enough water to equal 1 1/2 cups liquid. Add flour to the liquid & stir into meat mixture.

Let cook on LOW for 3-4 hours until sauce is thick. Serve with warm flour tortillas.

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