Idon't normally order carne guisada in restaurants, but I am writing this on Wednesday, February 19 and it is currently 21 degrees outside, and carne guisada sounds like just what I want to eat. Plus I think I have all of the ingredients except the meat and chilis at home, and you probably do too.
Carne Guisada
4 pounds chuck or bottom round beef, cut into 1-inch cubes Salt and pepper to taste 4 tablespoons peanut oil 1 medium onion, diced 2 jalapeno chiles, seeded and, diced 2 Serrano chiles, seeded and diced 5 cloves garlic, minced 1 tbsp ground cumin 1 tbsp chili powder 1 tsp dried oregano 1/2 cup chopped cilantro 1 bay leaf 1 (14.5-ounce) can diced tomatoes, with juices or 3 fresh tomatoes, diced 2 cups water 1 (12-ounce) bottle of dark Mexican beer such as Negro Modelo
Lightly toss the beef with salt and pepper. In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the oil. You may have to do this in batches.
Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions, jalapeños, and Serranos chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.
Throw in the browned beef, add the cumin, chili powder, oregano, cilantro, bay leaf, tomatoes, water, and beer and mix everything really well. Add salt to taste.
Turn the heat up to high and bring to a boil and then turn the heat down to low and simmer uncovered for 2-4 hours, depending on how tender you want your meat. Taste and adjust seasonings. Serve warm. —kwc— When you read this it will be in the 70s during the day so here's a healthy chicken salad recipe with no mayonnaise. If you don't have sumac just leave it out.
Mediterranean Chicken Salad For the Dijon Dressing:
1/3 cup extra virgin olive oil 2 lemons 1 to 2 garlic cloves, minced 3 tsp Dijon mustard 1 tsp sumac 1/2 tsp paprika For the Chicken Salad 3/4 lb (12 oz.) cooked chicken, shredded 1 to 2 shallots, chopped 2 celery stalks, chopped 1 (15 oz.) can marinated artichoke hearts, drained and chopped 1 to 2 ounces sun-dried tomatoes, chopped Handful (about 1 cup packed) fresh Italian parsley, chopped 1/3 cup shelled walnuts, chopped Salt and pepper to taste
Make the dressing: Into a small mixing bowl, add the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the juice from the second lemon, if desired.
Mix the salad: In a large mixing bowl, combine the shredded chicken, shallots, celery, artichoke hearts, sun dried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
Dress the salad: Pour dressing over the chicken salad, toss to combine.
Serve: Serve immediately. Or, for best flavor, cover and refrigerate for 30 minutes to 1 hour before serving. —kwc— I have given you this recipe before, but it is so worth it for a change.
Italian Tuna Salad
Two cans tuna, drained 1/4 to half cup of sun-dried tomatoes
1/4 cup Parmesan cheese 1/4 cup of prepared or homemade basil pesto 2 or more Tablespoons of homemade mayo Salt and pepper to taste
Add ingredients to a bowl and stir well.
This recipe is very forgiving. Use as much or little of the ingredients until it tastes good to you.
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