Carne guisada or beef stew is a very popular dish in Puerto Rico. One of my favorites too! It’s a very hearty dish, very easy to make and lefotvers taste even better the next day! It’s a complete meal all by itself, but we Puertoricans need our white rice!
3 lbs of beef stew meat
1 8oz can of tomato sauce
3 large potatoes diced
1 cup of carrots
2 bay leaves
4 garlic cloves
1 handful of fresh cilantro
1/4 cup of olives
4 cubes of sofrito or 4 tablespoons You can watch me make sofrito here: http://youtu.be/FgPb2r7E1Gc
1 teaspoon of cumin and oregano
Adobo Goya to taste
2 tablespoons all purpose flour
3-4 cups of water
2-3 tablespoons of canola oil
- In a large pot or dutch oven heat 2 – 3 tablespoons of canola oil at medium high heat.
- Place the stew meat in a large bowl and season with adobo (to taste) cumin and oregano.
- Sprinkle about 2 tablespoons of flour and mix around. The flour will help bind the seasonings to the meat and will help thicken the stew.
- Brown and sear the meat in batches and set aside.
Place sofrito, garlic cloves and cilantro in the pot and cook for a few minutes.
- Add the bay leaves, olives, the Sazon packet and tomato sauce and cook for 2 minutes.
- Add the beef, carrots and 3 – 4 cups of water, enough to cover the meat in the pot.
- Let the stew come up to a boil, then reduce the heat to medium low, cover and cook for 30- 40 minutes.
- After 30-40 minutes, check the tenderness of the beef, and add the potatoes and continue cooking at medium low for 30 minutes or until tender.
You can watch me make this dish here http://youtu.be/2cGM9MPkVxo
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When you go to the market and pick your fruits and veggies, do you know if they are going to be sweet, tangy, sour or tart by just looking at them? I wish we could have that ability! At least with a Plantain you can.
They are a close cousin of bananas.They are a fruit, but it’s considered a vegetable. Plantains are bigger and firmer than bananas, their peel is thicker and they are lower in sugar content. Plantains are a staple food in the tropical regions and can be eaten at different stages of ripeness.From green and firm to yellow with black spots and soft.When green. they are tough and starchy, similar to a potato or a yucca root.When yellow with black spots, they turn a little bit soft and midly sweet. When almost black, they are soft, sweet and with a unique flavor. The most important difference between a plantain and a yellow sweet banana is that you can’t eat plantains RAW. The plantain has to be cooked first!
Plantains are available in most U.S supermarketsand are found in the produce section of your local supermarket. Look for firm plantains and avoid shriveled, squishy, or moldy fruit. You can ripen plantains by storing them at room temperature and out of direct sunlight, turning them every day. It will take at least 1 week for green plantains to fully ripen.
So what to do with them??
In Puerto Rico, alot of restaurants feature a classic dish called Mofongo. It’s a terrible name for something that is borderline heavenly. It’s the perfect mix of fried, crunchy, salty and over all AMAZING!
It was featured in an episode of “The Best thing I ever ate”. Guy Fieri was amazed on how these few ingredients could make such a flavorful dish!
Here are the ingredients to make mofongo:
2 or 3 large green plantains
Salt to taste
Canola oil for frying
And now watch my video on how to make it 🙂