Guiso El Rancho Bar Nada
- Ready In:
- 4hrs 20mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1 (12 ounce) bottle beer (Tecate)
- 1⁄2 teaspoon lime zest
- 1 teaspoon lime juice
- 1 tablespoon garlic powder
- 1⁄3 cup lard (or rendered bacon fat)
- 1 lb stew meat, cut into 1-inch pieces
- 6 garlic cloves, crushed
- 1 sweet onion, peeled and grated
- 1 1⁄2 comino seeds, finely ground
- 2 teaspoons black pepper, fresh ground
- 1⁄4 teaspoon chipotle pepper, freshly ground fine
- 1 (14 ounce) can tomato sauce
- 1 (10 ounce) can hatch tomatoes and green chilies (HOT)
- 1⁄4 cup beef stock (or veal)
- 1⁄2 teaspoon maggi seasoning, season
- water, to cover
- 2 cups oaxaca cheese
- 1 dozen flour tortilla
directions
- In a non reactive bowl, place trimmed stew meat, garlic powder, beer, lime juice and lime zest, mix well. Stir to cover. Let sit overnight or a few hours. Pour off beer and set aside.
- Heat a medium size, heavy bottom pot, place enough bacon drippings or melted lard to cover bottom, approx 1/3 cup. Heat to medium high heat.
- Place stew meat, garlic and onion in pot and saute untill meat is lightly browned.
- Add 1/2 the drained beer and water to cover and two or three tbs. beef stock, Maggi Season, comino, pepper, chipotle, Hatch Green Chile and Tomato and tomato sauce.
- Cover. Simmer on low heat until meat is tender. About 4 hours.
- Toward end of cooking time add flour to thicken and continue simmering, stirring from time to time.
- Serve up in tin ranch shack bowls, top with cheese and cover with flour tortilla until ready to eat.
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RECIPE SUBMITTED BY
Jetjouster
Midland, Texas