Just the tortillas (corn or flour, as long as they are a little blistered) and you’re all set.

If you like, you can sprinkle fresh chopped onion, cilantro and/or crumbled queso cotija on top but damn, honey, you really don’t need to. I like to serve it as Taco Jesus intended, steaming hot in a bowl surrounded by charred corn tortillas for dipping and rolling up in it. I’ve made a couple of small changes: using fresh tomatoes instead of a can and browning only half the meat to save time while still getting the same flavor.) Indeed, it seems to have been copy-pasted several times along its journey to me and of course attribution was lost on the way. (Edit: A reader since pointed out in the comments that the recipe is originally from Martha Stewart. Yippee! She got the recipe from a high school classmate’s mother and it couldn’t be easier or more delicious. Step 2: Once the oil is shimmering, add the beef in a single layer and let it cook undisturbed until it browns and releases easily from the bottom of the pan (3-5 minutes). My friend Lela showed up with a big ol’ crockpot of the almost exactly the same carne guisada from my youth. How to Make Colombian Beef Stew (Carne Guisada) Step 1: Heat the oil in a 5-quart or larger Dutch oven over medium-high heat. And that’s when hope walked right back into my life while I was stuffing my face at a potluck. Her guisada was thick and beige, made with flour, chunks of beef that fell apart when you stabbed them with your fork, and big squares of green bell pepper, cooked until olive green and practically melting into the gravy.Īfter having tried and failed many times to recreate that mother’s milk from so many decades ago, I finally gave up.

At that moment, it was the best thing I’d ever eaten in my entire life. I have no idea why - this was not a regular occurrence - but we ate it, in class, on flimsy paper plates and I was crazy about it. Meanwhile, peel papery skin from chorizo and cut in. Add half of the calabaza squash, and corn wheels to the pot cover mixture with 4-5 cups of water. Place the ribs in the dutch oven/soup pot with the ham chops. A classmate’s mom brought a big pot of homemade carne guisada along with a stack of flour tortillas. Separate the boneless part of the pork ribs and cut pork in ½ inch cubes and set aside until ready to use. The first time I had carne guisada I was in third grade.

Guso recipe