Not to be confused with carna asada (which is marinated flank or skirt steak) carne guisada (CAR-nay gee-SA-da) is a Mexican-style beef stew that’s braised low and slow with chilies, onions, tomatoes, spices and, in this case, beer for hours until it creates its own “gravy” sauce. While fantastic on its own, carne guisada makes an amazing filling for tacos and one great cure-all for anything that ails you — from a cold to a hangover to a bad mood.
It’s often found in Mexican and Tex-Mex eateries in the Southwestern states, and is also offered as a filling at roadside taco stands and food trucks. Besides making a perfect comfort food (and even better leftovers), carne guisada is inexpensive — cheap stew meat is the most expensive component — and easy to prepare. It’s one of those unfussy, “set it and forget it” type dishes.
The ingredients and methods of preparation vary from cook to cook — some use only dried chili powders, while others swear by fresh green chilies; some add an array of veggies, and others simply simmer the beef in chilies and water. It’s all a matter of personal taste, but no matter the differences in ingredients, I bet you’ll never come across a bad version. (Unless, of course, it’s a burnt batch.)
To pay homage to this Tex-Mex staple, I opted for a true Texas beer, Shiner Bock, as braising liquid in place of water or broth. For preparing it in taco form, as I’ve done below, it’s best to keep the toppings simple as to not lose the flavors of the stew: cilantro, a squeeze of lime and a sprinkling of salty cotija cheese.
Read the rest of this entry
You know how everyone claims that their mom makes the best meatloaf and no one else’s can compare to it? I would have agreed with that, until I found this recipe for bacon-wrapped meatloaf. The classic comfort dish that is meatloaf and delicious salty bacon combine to make a juicy, meaty, melt-in-your-mouth taste explosion. Hungry yet? Read on.
This version of meatloaf was actually a collaboration and experiment by myself and my guinea pig/willing victim (a.k.a.: boyfriend) one Sunday afternoon. The idea was to make a better version of standard meatloaf, but how? What would elevate it from a simple comfort food to one sexy hunk of meat? And then the idea was born: Read the rest of this entry
Since everyone and their mother, brother and step-uncle twice removed have been getting ill lately (and recycling the viruses), I, too, have finally succumbed to the sickness. Had a decent cold last week and was recovering until my boyfriend got sick again, thus passing it along to me and now I fear I may have the flu. (Yes, this makes for a riveting blog post, eh?) Anyway, enough of the whining and on to the actual reason for the post: sick food! (As in, food I’d like to eat when I’m sick; not food that looks gross or sickly.)
So I’ve been perusing the usual “food porn” databases and these recipes stood out as particularly heartwarming and delicious-looking. Now if I only had the gumption to get off the couch (cozily tucked under a blanket and sporting some fab mismatched PJs and fuzzy socks) and make these myself. Maybe I can con my boyfriend into cooking today…
Read the rest of this entry