U IS FOR THE ULTIMATE EASY CARNE ASADA [MY VERSION OF A MEXICAN BEEF STEW]

Happy Wednesday Everyone!

This is what we are having for dinner tonight.  Carne Asada is such an easy dish, and out of all my recipes, it’s my favorite. I have given you the recipe for the stove-top version, but if your day is hectic, all the ingredients can be placed in a crock pot together and slow-cooked all day. Just reduce the amount of water you add. You don’t have to have the rice, but my family likes it that way. Without it, it is just a nice chunky chili that can be topped with chopped tomatoes, jalapenos, onion and cheese. Make enough for leftovers because this recipe is wonderful the next day and it freezes beautifully.

I hope you enjoy it. Please let me know what you think about it.

Hugs to all

Nancy C. Weeks

Author to In the Shadow of Greed

Release date, 29 April 2013

Carne Asada

Ingredients

• 1 lb beef stew meat [I also buy a nice chuck roast and cut it myself]
• 4 garlic cloves, chopped
• 1 onion, chopped
• 2 cans of cut or stew tomatoes [14 oz]
• 1 teaspoon cumin, ground
• 2 tablespoons chili powder ( only 1 tablespoon if friends have a weak stomach)
• season salt [I love Emeril’s Original Essence
•  1 teaspoon black pepper, ground
• olive oil

Directions

Sort through the stew meat, trimming off excess fat and gristle. Cut into 1" pieces if necessary. In medium-sized, heavy pot, add olive oil. Sprinkle meat with Emeril’s seasoning and ground pepper. Place meat, garlic and onion in the pot and sauté until the meat is lightly browned. Add two or three tablespoons of beef bouillon, spices, the tomatoes, and enough water to cover meat. Cover. Bring to a boil then simmer on low heat until meat is tender. Toward the end of the cooking time (about 11/2 hr.), add flour to thicken and continue simmering, stirring from time to time for an additional 10 minute. Remove from heat and serve over rice [recipe below]. Warm flour tortillas go well with this dish.

My Favorite Rice

Ingredients

• 2 cups long-grain white rice
• 3 tablespoons vegetable oil
• 1 clove garlic, roughly chopped
• 1/2 white  onion, chopped
• 4 plum tomatoes, chopped
• 1 jalapeno pepper, halved
• Kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 31/2 Cups Vegetable/chicken broth/water- enough to cover the rice

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. (Watch it carefully or the rice will burn). Add the garlic, onion, tomatoes and spices to the pan and cook additional 2 minutes. Add 3 1/2 cups water or enough to cover rice; cover and cook over medium heat until the rice is tender, about 20 minutes.

Fluff the rice with a fork; serve 

As always, I would love to hear what you think. Please take a moment and say HI!