Have you had guisado?

[locks]

Guisado (stew) seems to come from Mexico, South America and the Philippines. Can be beef, chicken, or coconut milk base without meat. We have a restaurant here that makes it with sweet potatoes, carrots, pineapple in a coconut based broth and it's really good. There a number of recipes online but I have not tried any of them.

[pinto]

1. I've had Filipino pork quisado - pork, potatoes, garlic, onions, raisins, pineapple.

Usually at pot lucks, neighborhood get-togethers or such. Home style, one plate meal. I like it a lot.

[locks]

2. Sounds great

I'm going to try one of the recipes online and will let you know how it goes.

[dem in texas]

3. Carne Guisado

Last edited Sat Apr 4, 2015, 02:02 AM - Edit history (1)

This is a favorite stew served along the West Texas/Mexico Border. I got this recipe from my sister who lives in Sonora, Texas.

Carne Guisada

According to my sister, this recipe comes from the Rock Springs, Texas area and is very popular there. After I’d cooked it a few times, I started adding the celery. This stew tastes better the second day.

1 to 1 ¼-pound round steak, chopped into very small pieces,
rolled in flour and seasoned with salt and pepper.
2 tablespoons flour (for roux)
1 to 2 tablespoon oil
1 onion, chopped
½ cup chopped celery
3 or 4 fresh jalapenos chopped
1 bell pepper, seeded and chopped
1 can diced tomatoes
2 cups beef or chicken stock or water
1-teaspoon chili powder
2 to 3 teaspoons ground cumin
½ teaspoon Mexican oregano
Salt and pepper to taste

Heat oil in Dutch oven or large skillet. When hot, add the floured beef pieces and fry until very brown and crisp. Remove meat from skillet. To make the roux, add the two tablespoons of flour. You may need to add a little more oil. Stir and mix the flour with the oil and cook until the mixture is golden brown.

Add the meat and other ingredients and mix well. When the stew starts to simmer, turn heat to low and cover, cooking about 45 minutes to an hour until the meat is tender. If soup liquid gets low, add more broth or water. Taste and adjust the seasoning. What gives this stew its distinctive taste is the cumin.

Out in West Texas, they serve the stew “dry” so it can be spooned into a warm flour tortilla to be rolled up and eaten. To serve this way, reduce the amount of stock to one cup and watch closely while cooking and only add enough liquid to keep from burning. If the stew is too “wet”, cook at a higher temperature until the liquid is cooked away.

It is also very good when made with a little more liquid and served over rice.

[locks]

4. Yum! Thanks so much, dem

I'll try this one too