This is one of my all time favorite dishes. Growing up my step dad would make this for us on a cool fall night. Eating it brings back so many memories. As stated in the about me section of my website, my step dad was a huge part of me learning to cook. This recipe is just an example of the big shoes I am trying to fill when it comes to cooking. I have a long way to go!

Ingredients:

2 pounds beef-steak, your choice. I use filet or strip, cut into 1/2 inch chunks 

2 tablespoons bacon grease or butter

1/2 large white onion, chopped fine

1 jalapeño, chopped fine

3 garlic cloves, minced

1 can rotel, puréed in blender

1/2 cups beef stock 

1 bottle beer. I usually use Dos XX or Shiner

2 teaspoons Worcestershire sauce

2 teaspoons red wine vinegar 

2 teaspoons cumin

1/2 teaspoon Mexican oregano 

1 teaspoon sugar

1/2 teaspoon paprika

1 teaspoon chili powder

1 small can tomato paste

Salt pepper to taste

Optional Toppings- Shredded cheddar cheese, lime

Flour Tortillas for filling with carne guisada

Directions:

Brown the meat in bacon grease over medium heat. Add onion, jalapeño and garlic, sauté until soft. Stir in the rest of the ingredients except tomato paste. Bring to a boil. Simmer for 2 hours at a minimum, I simmer for about 3 hours, you can do longer if you would like but always at least 2 hours. 30 minutes before serving stir in tomato paste a little at a time to thicken as desired. Once it has simmered for about 30 minutes with the tomato paste mixed in, serve in a bowl, squeeze a lime over the top, sprinkle with cheddar cheese then stuff into a warm flour tortilla!