Carne #Guisada

This Carne guisada recipe was impressed via a spicy pork dish I had at a Mexican restaurant we went to for lunch final week, and I formerly deliberate to submit it on my different blog, but on the grounds that it’s same to our Filipino-style of cooking, I assume you’ll love it!



Like the picadillo soup from just a couple of days ago, the bottom for this ginisang baka is the holy trinity of Filipino flavors which might be onions, garlic, and tomatoes. As it is, however, my take on a Mexican dish, this pork stew has bold, spicy flavors from the addition of jalapeno peppers.

How to Make Carne Guisada

    Saute thinly-sliced pork in onions, garlic, and tomatoes till flippantly browned. Add water or broth and cook dinner the meat low and sluggish till fork-tender.
    Add minced peppers for a kick of spice and cubed potatoes to deliciously lengthen servings. Continue to simmer till potatoes are completed and sauce is good and thick.
    Season with salt and pepper to style and sprinkle with chopped cilantro for color. Serve piping hot with steamed rice and take pleasure in a scrumptious meal!

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Carne Guisada

Carne Guisada with mushy pork slices and potatoes braised in tomatoes for an simple weeknight dinner. It's hearty, tasty and excellent with rice!

Ingredients

1 tablespoon oil
1 onion, peeled and chopped
2 cloves garlic
2 kilos chuck steak, sliced thinly
3 huge Roma tomatoes, chopped
1 jalapeno pepper, seeded and minced
1 cup water or pork broth
2 medium potatoes, peeled and cubed
salt and pepper to taste

Instructions

In a dutch oven or extensive skillet over medium heat, warmth oil.
Add onions and garlic and cook dinner till softened.
Add pork and cook dinner till flippantly browned.
Add tomatoes and cook, mashing with the again of a spoon, till softened and launch juice.
Add water or broth. Bring to a boil, skimming scum that floats on top.
Add chili peppers.
Lower heat, cover, and simmer for about 40 to 50 minutes or till pork is tender.
Add potatoes and cook dinner for about 8 to 10 minutes or till mushy and sauce is decreased and thickened.
Season with salt and pepper to taste. Serve hot.

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