Carne guisada with charred tortillas

8
8
8
Smartpoints value per serving
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 clove(s)

1 medium 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

uncooked bell pepper(s)

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

poblano chile

1 small, chopped

uncooked scallion(s)

1 medium, sliced

cilantro

¼ cup(s), chopped fresh

corn tortilla(s)

4 item(s), (6-inch)

50% reduced fat sharp cheddar cheese

cup(s), shredded, (2 tablespoons)

fresh radish(es)

2 medium, thinly sliced

jalapeño pepper(s)

½ small, thinly sliced, or to taste

fresh lime(s)

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. Per serving: 1 cup stew, 1 tablespoon cheese, and 2 corn tortillas

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