Carne Guisada with gentle red meat slices and potatoes braised in tomatoes for an easy weeknight dinner. It’s hearty, tasty and remarkable with rice!
Just like the picadillo soup from a few days in the past, the base for this ginisang baka is the holy trinity of Filipino flavors which are onions, garlic, and tomatoes. As it's far, but, my take on a Mexican dish, this pork stew has formidable, highly spiced flavors from the addition of jalapeno peppers.
Give this clean yet flavorful Mexican-style braised pork for dinner tonight. It’s delicious served with rice however is simply as superb sandwiched among warm tortillas. Enjoy!
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 2 cloves garlic
- 2 pounds chuck steak, sliced thinly
- 3 large Roma tomatoes, chopped
- 1 jalapeno pepper, seeded and minced
- 1 cup water or beef broth
- 2 medium potatoes, peeled and cubed
- salt and pepper to taste
- In a dutch oven or wide skillet over medium warmth, heat oil.
- Upload onions and garlic and prepare dinner till softened.
- Add pork and cook till lightly browned.
- Add tomatoes and cook dinner, mashing with the lower back of a spoon, until softened and release juice.
- Upload water or broth. convey to a boil, skimming scum that floats on pinnacle.
- Upload chili peppers.
- Decrease warmness, cover, and simmer for about 40 to 50 minutes or till beef is tender.
- Upload potatoes and cook for approximately eight to ten minutes or until smooth and sauce is decreased and thickened.
- Season with salt and pepper to flavor. Serve hot.