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Carne Asada-New Mexico Style


  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound beef stew meat (cut into small pieces)
  • 1/2 cup flour (substitute rice or tapioca flour for gluten free)
  • 6 cloves garlic (minced)
  • 1 small onion (diced)
  • 1-2 tbs peanut or avocado oil
  • 1 large New Mexico Chile, dried (seeded, cut into small strips)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cumin seeds
  • 1/2 tsp cumin (ground)
  • 2 medium potatoes (peeled and diced)
  • water or broth

Instructions

  1. Place flour, salt, and pepper into a flat dish.
  2. Coat meat with the flour mixture.
  3. In a large sauce pot, add enough oil to lightly coat the bottom of the pan.
  4. Heat on medium-low heat until oil begins to ripple, then add the garlic, onion, and chile and sauté until onion turns yellow.
  5. Add the meat and cook until the meat begins to brown.
  6. Add the ground cumin and cumin seeds (rub the seeds together in your hand before adding to mixture).
  7. Continue to gently brown meat until all sides are seared.
  8. Add enough water to just cover the meat mixture.
  9. Turn to low heat, cover and let simmer for at least an hour, checking periodically to make sure it isn't cooking dry.
  10. Add water if necessary to keep fluid at top of meat.
  11. After an hour, taste for seasoning and adjust.
  12. Lightly season potatoes with salt and pepper, then add to the stew.
  13. Add water if necessary to cover the mixture and return to simmer until potatoes are done.

Notes

Source:  Sherry Scott

Nutrition

  • Calories: 398
  • Fat: 9.91 g
  • Carbohydrates: 47.69 g
  • Protein: 29.06 g
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