Recipe - Carne Guzado

1 pound Stew meat
2 tablespoon Cooking oil
3 ounce Tomato paste (optional not
recommended)
10 One half ounce Beef broth bouillon
One half teaspoon Black pepper
2 Cloves garlic, crushed
1 teaspoon Chili powder
One half teaspoon Cumin
2 small Chiles serranos, chopped
Three fourths cup Water

Brown meat in oil until brown on all sides. Pour off grease. Add tomato
paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin,
chile peppers, and water. Bring to boil and then turn very low, cover, and
simmer about one and onehalf hours, or until meat is tender. {crockpot!}

Dissolve about one teaspoon cornstarch in small amount of cold water and
slowly pour into stew, which is simmering, until proper thickness of gravy
is obtained. Serve with rice. (or on tortilla with bean and guacamoleflour
tortilla that is)

This one came from "The World of Mexican Cooking" by Mary Margaret Curry
Galahad Books (1971)New YORK City!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini