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Xochipilli's Carne Guisada

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“This recipe is from a local Mexican restaurant. I've seen it called Mexican Cowboy Stew because you get that slow cooked flavor yet it doesn't take that long to cook. Can be made ahead and reheated.”
1hr 20mins

Ingredients Nutrition


  1. In a large dutch oven over medium heat, add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1 ounce water and stir to combine. Cook for 5 minutes stirring frequently.
  2. Add 1 quart water and bring everything to a rolling boil.
  3. Once the dutch oven comes to a boil, add in the 1/2 cup of water mixed with the cornstarch.
  4. Turn the heat down to medium heat and cook the mixture until it thickens (about 30 minutes) and season with salt, to taste.
  5. Transfer to a serving bowl or platter and serve.

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