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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
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Love this with fresh flour tortillas Ingredients:
carne asada, thx to texas cooking.com |
4 pounds beef chuck, cut into 1/2 to 1-inch cubes |
2 tbs bacon grease |
1 medium yellow onion, diced |
1/2 bell pepper, stem and seeds removed, diced |
2 jalapeno chiles, stems and seeds removed, diced |
2 serrano chiles, stems and seeds removed, diced |
5 cloves garlic, minced |
1 14.5-oz can diced tomatoes |
1 tbs ground cumin |
1 tbs chili powder |
1/4 tsp cayenne |
1 tsp dried oregano |
1/2 cup cilantro, chopped |
1 bay leaf |
1 bottle of dark mexican beer (bohemia, dos equis amber or negro modelo will work) |
2 cups water |
salt and black pepper |
Directions:
1. Directions:
2. Season the beef with salt and pepper.
3. In a large skillet or dutch oven, brown the beef on medium-high heat in 1 tablespoon bacon grease. You may need to do this in several batches.
4. Remove the beef from the pan with a slotted spoon. Add the final tablespoon of bacon grease
5. Reduce the heat to medium-low heat and cook the onion, bell pepper, jalapenos, serrano chiles for about 10 minutes or until the onions start to brown. Next, add the garlic and cook for about 30 seconds.
6. Slowly add the browned beef back to the pot, along with the tomatoes, cumin, cayenne, chili powder, oregano, cilantro, bay leaf, beer, and the water.
7. Turn the heat up to high and bring to a boil. Once it boils, turn the heat down to low and let simmer uncovered for 4 to 5 hours, depending on how tender you want the meat.
8. Season with salt and pepper to taste.
9. May be served as is, with sliced jalapenos and flour tortillas or with traditional beans and rice sides.
10. * Pork shoulder or bottom round can be substituted
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