Mark Fairchild said:

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This may cause a melt down, but does anyone use an Insta Pot for this?

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FIDO*98* said:

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Belton, If you're looking for a true restaurant style guisada give this a shot. It's a two part process and will taste like what you get in a mexican taqueria

First take about 2lbs of stew meat and season it with salt. Sear the crap out of it and reserve.

Now in the same pot take a sliced onion and sautee it up until just tender and add in a few whole cloves of garlic**. Return meat to pot, add a couple of torn dried chile pods, and cover with water (about 2-3 cups). Season with salt, pepper, and a pinch of oregano. Simmer this for about 2-3 hours until the meat is tender. Once again remove meat. Take liquid and puree in a blender

Part Two!

This may look familiar if you know how to make enchiladas properly

1/4 cup Oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
2 tsp ground cumin
2 T chile powder (I prefer Gebhardt's for guisada if you go store bought)
1 Tbsp Tomato paste

Make a light tan roux with the oil and flour. Add in everything else except tomato paste and cook for another minute. Add in tomato paste and reserved liquid puree and stir until combined and thickened. Add beef and adjust consistency with water or chicken stock. Simmer everything together for another 20 minutes or so.

It's cliche, but, in this case holds very true. If you make it a day ahead of time and heat to serve the following day it will taste much better.

**If you like it hot you could also add in some serranos or jalapenos at this point. Again, are you looking for personal preference or copycat restaurant style? CG is not typically a very spicy dish when served at a restaurant


[This message has been edited by Gruene town FIDO (edited 7/21/2012 8:32p).]

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