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Puerto Rican Carne Guisada

Chinchorreo Fuera de la Isla

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Puerto Rican Carne Guisada - BRIENNE BOORTZ
  • Brienne Boortz
  • Puerto Rican Carne Guisada

Ingredients

For sofrito:

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

4 large onions, peeled and chopped

6 cloves garlic, peeled and chopped

1 lb. ají dulce peppers (or mini bell peppers), chopped

1 bunch cilantro, roughly chopped

1 bunch coriander, roughly chopped

2 tbsp. fresh oregano

For stew:

3 tbsp. vegetable or canola oil

2½ lbs. beef, any cut

Salt

Pepper

½ c. sofrito

Water

2 c. potatoes, peeled and cut into eighths

½ c. carrots, peeled and sliced thin

1 5 g. packet Sazón

1 8 oz. can tomato sauce

Cooked white rice for serving

Tostones (fried plantains) for garnish, prepared or from your favorite recipe

Location Details Chinchorreo Fuera de la Isla
1231 N. Academy Blvd.
Academy (North)
Colorado Springs, CO
645-5516
Mexican/Tex-Mex/Southwestern

Preparation

For sofrito:

Combine all ingredients in a food processor or blender. Pulse to combine. Makes about 8 cups — freeze leftovers.

For stew:

Add oil to a soup pot, over medium heat. Add beef and season with salt and pepper to taste. Allow the meat to brown slightly, about a minute. Add the sofrito and enough water to cover the meat. Cook at a low boil for about 2 hours or until the meat is tender. Add the vegetables, Sazón and tomato sauce, then boil until the vegetables are cooked, about 20 minutes. Serve with white rice and tostones. Makes 4 to 6 servings.

Aftertaste

This recipe of carne guisada (beef stew) is a traditional, hearty meal that will have you undoing that pants button just to be able to breathe. The sofrito and Sazón all come together and give the beef a rich savory flavor and take your taste buds on a trip to Puerto Rico. When serving, make sure you get “caldito” (the stock) all over the rice and mix it all up. This is definitely a comfort food that will remind you of going to abuela’s house on the weekends for the family dinner.

— Submitted by Chinchorreo Fuera de la Isla owner Jesus Oquendo

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