Beef Stew
(Carne Guisada)
Ingredients
| 2 lb. stew meat | 1/2 tsp. Spanish Oregano |
| 1 (8 oz.) can tomato sauce | 2 cups baby carrots |
| 3 Tbsp. Sofrito | 2 cups quartered or cubed potatoes |
| 2 tsp. Sazón | 1/2 cup green olives (stuffed with pimentos) optional |
| 2 tsp. Adobo |
| 1 cup water |
In large Caldero (cast aluminum pot), Dutch Oven, or Cast Iron Pot add tomato sauce,
 | Seasonings; Sofrito, Sazón, Adobo, and Spanish Oregano. |
| Set flame on medium-low heat. Sauté for just a few minutes. |
| Add meat and stir 2-3 minutes until meat is browned. |
| Add 3/4-1 cup of water, just enough to cover meat. |
| Stir well, and reduce heat to low. |
| Cover and cook for about 1 1/2 hours. |
| Check from time to time and add water if meat is drying out, but just enough to cover meat. |
|
Taste and add Adobo, Spanish Oregano, or Sazón if desired to taste. |
|
Sofrito is the basis for most of our Puerto
Rican dishes. Such as, the base in "Sopa de Pollo"(chicken soup), |
Sofrito
4- large green peppers
1- medium size head of garlic
2- medium size tomatoes
2- large onions
6- full stems of cilantro
1- cup water
Add these items if you can find them locally:
8- recao leaves
6- ajies dulce (small sweet peppers)
Place all the ingredients in a blender or food processor and chop
coarsely. Add in the water a small amount at a time.
Pour this mixture into jars with a tight fitting lid.
Keep the "sofrito" mixture in the refrigerator, it also freezes well.
Add this mixture (to taste) to bean dishes, stews,
soups, and anything else you want to spice up.
|
Adobo is used to season meats, fish and chicken. When your ready to fry, barbecue, or roast, you rub this mixture on and let the meat marinade for a day. It imparts the meat with "buen sabor"(good flavor) |
Adobo
You will need a pestle and mortar for this recipe.
6- peeled garlic cloves
1/4- cup salt
1- teaspoon black pepper
1- tablespoon oregano
1/2- cup olive oil
1/4- cup vingar
Place the garlic and the dry ingredients into the mortar and mash well.
It should be a pastey consistancy. Put the mixture into a
small bowl and add the oil and vinegar. Blend this well.
Coat your chicken, fish, and steak lightly with the mixture and
let it marinate well for about a day. If you want to do a beef or pork roast,
you must pierce the meat all over, then insert a small amount of the
mixture into the holes and rub some of it over the outside of the meat.
Let this marinate for two days in your fridge. This seasoning
can be very salty, so use it to your taste and have fun.
