“There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavor save that of onions will survive the competition in the mixture.”
— Annie Besant
Carne Guisada, which translates to “meat stew”, is known mostly as Mexican food, but it was initially from Puerto Rico and got adapted into Mexican and/or Tex-Mex cuisine later on. This charming and delicious meaty stew is animated with an assortment of herbs and peppers and in today’s recipe comes with both Serrano and poblano peppers.
It tastes, first and foremost, of beef, in a rich buttery broth, tender enough that you can eat it in a taco or burrito. It has a balanced flavor, with no single spice overwhelming the others.
Buen provecho
As the snow melts and the spring bloom begins to take shape here, Strange Haze IPA from Highlander Brewing contrasts with the heartiness of the Carne Guisada. You will taste the fruit-like notes from the hops, experience the balance of the malt, and prepare for the next bite with the gentle scrubbing of the palate.
