Healthy eating: Carne guisada |

Healthy eating: Carne guisada

Carne guisada

I lived in Texas for 32 years before moving to Steamboat. I love good Mexican food, and this is a great recipe for soft tacos or enchilada filling. — Eileen Grover

• 3 pounds round steak or London broil, cubed into ½ inch pieces

• 2 tablespoons cooking oil

• 1 tablespoon flour

• 2 cloves garlic, minced

• 1/2 teaspoon oregano flakes

• 3/4 teaspoon ground cumin

• 1/2 teaspoon pepper

• 10 oz. can Rotel brand tomatoes

• 1 1/2 teaspoons salt

• 3/4 cup water

• 1 tablespoon minced cilantro

In a Dutch oven, heat oil and sauté meat until slightly brown. Sprinkle with 1 tablespoon flour and salt and pepper. Add remaining ingredients, except cilantro, and stir to mix. Reserve cilantro until last 15 minutes of cooking. Once bubbling, turn down temperature, cover and simmer for 1 1/2 to 2 hours, stirring every 15 minutes or so. Add more water if needed. Serves eight.

Adapted from Eileen Grover’s recipe in the Fair Family Favorites.

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