Carne Guisada Tacos

Carne guisada is on the menu of any Mexican restaurant in San Antonio. Basically, it's stew without the carrots, potatoes, etc.. It's served for breakfast, lunch and dinner. With cheese, without cheese, as a taco, in a burrito or as the main dish with rice and beans.

Everyone has their own recipe on how to make carne guisada. My husband, Joe, taught me how to make it several years back. He prefers to get already cubed stew meat and slow cook it in a large covered pot. I like to slow roast a boneless beef shoulder, cube it when done and finish in a covered pot. My way takes a bit longer but I think the end result is a much more flavorful dish.

1 3lb Boneless beef shoulder roast

4-5 large cloves garlic, minced

1/2  a medium yellow onion, sliced

1 tbs whole comino

1 tbs dried Mexican oregano

1 tbs fresh ground pepper

3 tbs vegetable oil

2-3 tbs flour

1 3/4 cup beef stock

3/4 cup tomato sauce

1/2  a medium yellow onion, chopped

1 green bell pepper, chopped

2-3 tsp Adobo powder

fresh ground pepper to taste

Preheat oven to 400°

Place roast in a deep roasting pan with lid. Rub garlic, oregano, comino and black pepper on to roast, top with onion slices. Cover and roast until tender, about 1 1/2 - 2 hours. Remove from oven and let rest 15 minutes. When able to handle, carefully remove from roaster, reserve drippings. Cube meat into bite size pieces.

Heat a deep pan and add oil and 3 tablespoons of reserved drippings when ready. Add meat to pan and begin to fry. Add flour and cook for about 5 minutes. Add stock, tomato sauce, onion, bell pepper and Adobo powder. Cover and simmer over medium heat until vegetables are soft and sauce thickens. Add fresh ground pepper to taste.

Serve on hot flour tortillas, garnish with cheese, salsa and cilantro