How to Cook Guisado

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How to Cook Guisado Recipe
15 Steps
Ingredients
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1
Choose a lean 11/2 lb sirloin steak

Choose a lean 11/2 lb sirloin steak

2
Cut into 1/2 inch cubes. Trim off big pieces of fat.

Cut into 1/2 inch cubes. Trim off big pieces of fat.

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3
Heat up 2 tbsp cooking oil and add chopped garlic cloves.

Heat up 2 tbsp cooking oil and add chopped garlic cloves.

4
Allow kitchen to have the garlic aroma. Do not over cook.

Allow kitchen to have the garlic aroma. Do not over cook.

5
Place meat onto hot pan. Sprinkle with salt & pepper according to your taste buds   Continue cooking with a med/high heat turning until cooked through out.

Place meat onto hot pan. Sprinkle with salt & pepper according to your taste buds Continue cooking with a med/high heat turning until cooked through out.

6
In the meantime place tomatoes, onions, & Serrano peppers in blender and chop to a fine mixture. Season with salt & cumin.

In the meantime place tomatoes, onions, & Serrano peppers in blender and chop to a fine mixture. Season with salt & cumin.

7
Blended salsa.

Blended salsa.

8
Beef will create liquid in the pan.  Allow liquid to completely evaporate before moving on to next step.

Beef will create liquid in the pan. Allow liquid to completely evaporate before moving on to next step.

9
Once all liquid evaporates and meat is browned, add two tbsp flour.

Once all liquid evaporates and meat is browned, add two tbsp flour.

10
Stir & turn until flour turns brown. Flour will make for a thicker gravy.

Stir & turn until flour turns brown. Flour will make for a thicker gravy.

11
Once most of the flour turns brown, add salsa to the pan.

Once most of the flour turns brown, add salsa to the pan.

12
Add the 2 1/2 cups water.

Add the 2 1/2 cups water.

13
Stir, high heat and bring to a boil.

Stir, high heat and bring to a boil.

14
Bring to low heat, and cover. Continue simmering for 30 mins.

Bring to low heat, and cover. Continue simmering for 30 mins.

15
Guisado is ready to be served.

Guisado is ready to be served.

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