2 lb diced beef
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon ground cumin
2 teaspoon dried oregano
1 teaspoon chipotle powder
1 bunch fresh cilantro
½ onion, peeled
1 serrano chili
28oz can diced tomatoes
3 cloves garlic, peeled
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons tallow or lard (can substitute for vegetable oil)
1 lb potatoes
Optional – tortillas, rice & refried beans for serving
- Mix the salt, pepper, cumin, oregano and chipotle in a small bowl.
- Pat the beef dry with a paper towel, then sprinkle on the spice mixture, tossing to make sure all pieces are coated.
- Place a heavy bottomed pot (I use enamelled cast iron) over medium high heat, and add the lard or tallow.
- Add half the beef to the hot fat, and brown the pieces on all sides, about 15 minutes. Remove from the pot and repeat with remaining beef.
- While the meat is browning, place the cilantro, onion, serrano, tomatoes, garlic, broth and tomato paste into a blender, and blitz until very smooth.
- Return all beef to the pot, then add the blended mixture.
- Peel the potatoes, and cut them into 1.5” chunks (this can be approximate). Add them to the pot.
- Bring the guisada to a boil, then reduce heat to a simmer.
- Simmer for 60-90 minutes until the beef is tender.
- Serve with warm corn tortillas, rice and refried beans.