Rio Grande Valley Style Carne Guisada

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This texmex beef stew recipe was adapted from the recipe used by sylvia's enchilada kitchen, a popular houston restaurant. i add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.

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Steps

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Cube meat , removing all fat and gristle.

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Sear meat in oil.

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Add water and cook on medium-low heat for about 30 minutes , stirring occasionally.

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Toast cumin seeds in a small saut skillet on medium-high until they begin to smoke slightly.

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Grind the hot cumin seeds with a mortar and pestle.

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Add oregano , ground toasted cumin , black pepper , salt and garlic to the meat.

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Add vegetables and continue to cook about 30 minutes.

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Add tomato sauce , chili powder and paprika.

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Continue to simmer for another 15-20 minutes.

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While the meat is simmering , heat 2 tbsp oil in a small saut pan and add flour over medium-low heat.

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Stir the flour and oil constantly until the flour turns a light golden brown.

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Add the roux to the meat and continue to simmer for about another 30 minutes.

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Serve carne guisada with rice and beans and flour or corn tortillas.

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Ingredients

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round steaks, vegetable oil, water, dried oregano leaves, cumin seed, fresh ground black pepper, salt, garlic, green bell pepper, onion, fresh tomato, tomato sauce, chili powder, paprika, all-purpose flour