Carne Guisada with Charred Tortillas
8
Points®
Total time: 2 hr 30 min • Prep: 30 min • Cook: 2 hr • Serves: 2 • Difficulty: Easy
We kicked this Latin braised beef stew up a notch with poblanos, garlic, and fresh cilantro. Slow-cooking allows the flavors to meld.
Ingredients
Uncooked lean trimmed boneless chuck steak
½ pound(s), cut into 1-inch chunks
Kosher salt
½ tsp(s), divided
Fresh garlic scapes
1 medium, minced
Chili powder
1 tsp(s)
Cumin seeds
½ tsp(s)
Dried oregano
½ tsp(s)
All-purpose flour
1 tbsp(s)
Canned diced tomatoes
1 cup(s)
Yellow bell pepper
1 small, chopped
Poblano chile
1 small, chopped
Scallions
1 medium, sliced
Cilantro
¼ cup(s), chopped, plus small sprigs for garnish
Corn tortilla
4 item(s)
Low-fat shredded cheddar cheese
2 tbsp(s)
Lime
1 wedge(s), cut into wedges
Instructions
1
Sprinkle beef with 1/4 tsp salt. Spray a medium nonstick skillet with nonstick spray and set over medium heat. Add beef and cook until browned on all sides, about 6 minutes. Transfer to a 2-qt slow cooker.
2
To skillet, add garlic, chili powder, cumin, and oregano; reduce heat to low and cook, stirring constantly, until fragrant, about 30 seconds. Sprinkle with flour and stir until coated evenly. Stir in tomatoes and remaining 1/4 tsp salt and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat and simmer 1 minute.
3
To slow cooker, add tomato mixture; stir in bell pepper and poblano. Cover and cook until beef is fork-tender, 2 to 3 hours on High or 4 to 6 hours on Low. Stir in scallion and cilantro.
4
About 5 minutes before cooking time is up, in a dry medium skillet over medium-high heat, warm tortillas, one at a time, until lightly charred in spots (or hold over a gas flame with tongs).
5
Spoon stew evenly into 2 bowls. Sprinkle each serving with cheddar, radishes, jalapeño, and cilantro sprigs; serve with tortillas and lime wedges.
6
Per serving: 1 cup stew, 1 tbsp cheese, and 2 corn tortillas
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