Every Hispanic household has a version of this recipe, known as Carne guisada. This is the one I grew up with: Mexican Braised Beef with Potatoes.
Mexican Braised Beef with Potatoes is one of those comfort dishes that reminds me of home. Every Hispanic household has a version of it, known as carne guisada.
It's simmered low and slow on the stove top and can be served with a side of rice and beans or warm tortillas. The great thing about this recipe is that you can add pretty much any of your favorite vegetables.
Preheat 3 tablespoons of oil in a large skillet for two minutes over medium heat. Season the sliced beef with a teaspoon each of salt, pepper, garlic powder, cumin and oregano. Sear the beef in the hot oil until browned.
In the blender, combine the tomatoes, 1/2 of the onion, garlic, serrano peppers, cilantro and 4 cups of broth (or water). Season with salt and pepper to taste and blend until smooth.
To the beef, add the remaining diced onions, bell peppers and potatoes. Cook for four minutes. Add the sauce from the blender, and the vinegar and tomato paste (or sauce). Bring to a boil, reduce heat and continue cooking for 90 minutes or until sauce reduces and meat is tender.
The carne guisada can be eaten as is, or with rice, beans and warm tortillas.
The skirt steak works really well for this recipe. It is a bit more flavorful and tender than the top round.
I usually like to add more of the dry spices as the beef cooks down. Add to your liking.
Use the food processor to mix the sauce ingredients for faster results.