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Carne guisada with charred tortillas

Carne guisada with charred tortillas

9
Points®
Total Time
2 hr 30 min
Prep
30 min
Cook
2 hr
Serves
2
Difficulty
Easy
We kicked up this classic Latin braised beef stew with poblanos, garlic, and fresh cilantro. Slow cooking melds all the flavors beautifully.

Ingredients

Uncooked lean trimmed boneless chuck steak

½ pound(s), cut into 1-inch chunks

Kosher salt

½ tsp

Garlic

1 clove(s), minced

Chili powder

1 tsp

Cumin seeds

½ tsp

Dried oregano

½ tsp

All-purpose flour

1 Tbsp

Canned diced tomatoes

1 cup(s), with juice

Bell pepper

1 item(s), small, yellow variety, chopped

Poblano pepper

1 small, chopped

Scallions

1 medium, sliced

Cilantro

¼ cup(s), chopped fresh

Corn tortilla

4 tortilla(s), medium

Reduced fat cheddar cheese

2 Tbsp, sharp variety, shredded

Radishes

2 medium, thinly sliced

Jalapeño pepper

½ small, thinly sliced, or to taste

Lime

½ medium, cut into 2 wedges

Instructions

  1. Sprinkle beef with 1/4 teaspoon salt. Spray 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 2-quart slow cooker.
  2. Add garlic, chili powder, cumin, and oregano to skillet; 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 teaspoon salt and bring to boil, scraping up browned bits from bottom of pan. Reduce heat and simmer 1 minute.
  3. Add tomato mixture to slow cooker; stir in bell pepper and poblano. Cover and cook until beef is fork-tender, 2–3 hours on High or 4–6 hours on Low. Stir in scallion and chopped cilantro.
  4. About 5 minutes before cooking time is up, heat tortillas, one at a time, in dry medium skillet set over medium-high heat 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. Serving size: 1 cup stew, 1 tablespoon cheese, and 2 corn tortillas

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