Tag Archives: meat

Slow-Cooker Carne Guisada with a New Mexican Hatch Chile Twist

Slow-Cooker Carne Guisada with a New Mexican Hatch Chile Twist

Carne Guisada text

Carne guisada (CAR-nay gee-SA-da) is a Mexican-style beef stew that hails primarily from south Texas. It’s main ingredient is cubed beef stew meat that is braised low and slow for hours with varying combinations of chilies, onions, tomatoes, and spices. The flour used to coat the seared meat causes the sauce to end up thickening to a gravy-like consistency. While fantastic on its own, served straight up in a bowl with a spoon, carne guisada also makes a savory taco or burrito filling.

For this version of carne guisada, I gave it an injection of Hatch chile flavor with Stubb’s new Hatch Chile Cookin’ Sauce pack. The package comes with a Cookin’ sauce, which I used for the braising, a spice packet, which I used to saute the vegetables with, and a Finishing Sauce, which I stirred into the thickened gravy sauce just before serving. This trio gives a fun, updated kick of flavor to this classic Tex-mex comfort food dish. Best of all, everything but the meat and veggies come in one package. The second best part about this dish is that you can easily use a slow cooker to do most of the work — just set it and forget it. A few hours later, you’ll have the makings of an incredibly flavorful meal.

I suggest serving this Hatch carne guisada on or with a side of warm tortillas, limes for squeezing on top of the meat, and a sprinkling of chopped cilantro and crumbled Mexican cotija cheese.
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Grilled New York strip steak with Argentinian chimichurri recipe

Grilled New York strip steak with Argentinian chimichurri recipe

I was in another Latin mood last week when I decided to make this recipe. I had a taste in my mouth for that combination of vinegar, olive oil, garlic and fresh herbs that chimichurri possesses and was simply looking for an excuse to make it, and a vehicle on which to consume it. Chimichurri is a traditional, uncooked condiment from Argentina that is used on grilled meats and fish. I could eat it on almost anything.

My inspiration for this came from a dish I’d eaten recently, grilled flank steak with chimichurri, at Cafe Dufrain in Harbour Island. Flank steak can be tough and needs to be marinated for a long time and I wanted a tender, thick and juicy hunk of meat, so I opted for a New York strip instead (my cut of choice). This cut of meat really doesn’t need to be marinated because it’s tender enough already, but I wanted to infuse a bit more flavor before throwing it on the grill. You can use any beer you’d like for the marinade (I used Dos Equis Amber) but I’d suggest a somewhat dark beer, like a Mexican amber beer or a medium ale, nothing too light or fruity. Read the rest of this entry