Yields up to 8 servings
2 pounds top round or skirt steak, sliced thin
Oregano * all the dry spices are “to taste”
3 tablespoons olive oil
5 Roma tomatoes, quartered
1 medium white onion, peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)
2 cloves garlic, sliced
1 to 2 serrano peppers, chopped
1/3 cup cilantro, chopped
4 cups of water or chicken broth (I used broth)
4 cups peeled and diced Russet potatoes
1 large green, red or orange bell pepper, finely diced
3 tablespoons red wine vinegar
3 tablespoons tomato paste or 1/4 to 1/2 cup tomato sauce
1. Preheat 3 tablespoons of oil in a large skillet for a few minutes. Season the sliced beef with a teaspoon each of salt, pepper, garlic powder, cumin and oregano. Sear the beef in the hot oil until good and brown.
2. In the blender, combine the tomatoes, 1/2 of the onion, garlic, serranos, cilantro and 4 cups of water (or broth). Season with salt and pepper to taste and blend until smooth.
3. To the beef, add the remaining diced onion, bell peppers and potatoes and cook for a few minutes. Add in the sauce from blender, vinegar and tomato paste (or sauce). Bring to a boil, reduce heat and continue cooking for a good 90 minutes or until sauce reduces and meat is tender. I usually like to add more of the dry spices as the beef cooks down. Add to your liking.
Notes: The carne guisada can be eaten as is, or with rice, beans and warm tortillas.