I’ve lived in Corpus Christi, Texas for nearly 20 years, so when my husband, SSG Michael Gutierrez, said, “Pack up, were moving to Fort Riley, Kansas”, I was thrilled! Immediately I noticed beautiful scenery, nice schools, great BBQ, Mexican restaurants. But NO carne guisada. Carne guisada is a Tex-mex dish containing small chunks of sirloin, boiled to perfection in a brew of spices, mixed with homemade gravy…muy delicioso!
Ingredients:
- 1 tablespoon cooking oil
- 2 pounds top sirloin, cut into one inch cubes
- 1 10-ounce can diced tomatoes and green chiles (such as Rotel)
- ¼ cup chopped cilantro
- 1 tablespoon grated garlic
- ½ medium onion, chopped
- ½ medium bell pepper, sliced
- 1 stick celery
- 1 tablespoon salt or to own preference
- ½ tablespoon pepper or to own preference
For gravy:
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons oil
Directions:
Put 1 to 2 quarts water in a large pot and bring to a boil. Add 1 tablespoon oil, meat and tomatoes. Continue monitoring the boil, adding water if necessary.
In a blender, mix cilantro, garlic, onion, bell pepper and 1 1/2 cups water. Pour the blended mixture and celery into the meat mixture. Add salt and pepper.
Make the gravy, using a frying pan, pour 2 tablespoons oil into a skillet over high heat. Add flour, salt and pepper, stirring continuously until becomes dark brown.
Pour the gravy into the boil and reduce heat to simmer. Cool slightly and serve.
Makes 4 servings.
