You'll hear this term in kitchens of many Mexican households. Although some will prepare a Guiso from scratch I generally make one from leftovers. I'm Mexican by marriage and have learned about Guisos from my wife Lucia and Mother in-law Lucy. I'll tell you about the one I made last night and then talk about the range of possibilities.
Guiso de Steak with Potatoes and Peas
Ingredients:
1 Left over NY Strip steak at least 8 oz
2 cups left over roasted potato wedges. (roasted with lots of EV Olive oil, Garlic and Rosemary)
1/2 cup frozen peas
1 ripe tomato
1 small onion
Extra Virgin Olive oil
Some ready made bottled Salsa. I buy Herdez brand found in the Mexican section of the grocery. It comes in three heat levels. Mild, medium, and hot. Your choice.
Some ground Chili (Not the Chili Powder (spice blend) you'd find on the spices shelf at the grocery but real dried and ground Chilis)
Garlic powder, dried oregano leaves, salt, pepper.
Tortillas of you choice. 'Corn or flour?'
Procedure:
Dice or slice the onion into pieces no thicker than 1/8th of an inch.
Cut up the steak into thin slices or small bite chunks.
Cut the potatoes into 1/2 inch pieces
Cut the tomato to same size.
Heat up a large skillet to medium high temp and pour in some oil.
Put the meat into and fry until nice browned and crispy on the edges.
Remove the meat and set aside.
Now put the onions into the pan with some fresh oil and saute until slightly browned.
Now add the potatoes and toss around. Cook until the potatoes develop a little some new browning.
Next add the chopped tomatoes and frozen peas.
Now you can add the seasonings and salsa to taste.
Serve it up with some warm tortillas!
Sometimes we have same Cottage Cheese on the side. I don't know where this came from but it's good.
Variations:
Any kind of steak, pot roast, roast beef.
Carnitas (aka Braised Pork Shoulder or Pulled Pork) with cut corn instead of steak and potatoes.
Green beans are great in a Guiso as long as they are cooked long enough .
Left over pork chops, or chicken are also great in a Guiso.
Zucchini squash, Chayote or Mexican green squash and carrots are also nice veggies to use.
Corn in place of potatoes is good, or go ahead use both.
Of course the veggies can be leftovers as well. Just adjust you cooking
If you start from scratch just cook the meat first and set aside. Same with potatoes if you are using them. Then proceed as if they are leftovers.
1 Left over NY Strip steak at least 8 oz
2 cups left over roasted potato wedges. (roasted with lots of EV Olive oil, Garlic and Rosemary)
1/2 cup frozen peas
1 ripe tomato
1 small onion
Extra Virgin Olive oil
Some ready made bottled Salsa. I buy Herdez brand found in the Mexican section of the grocery. It comes in three heat levels. Mild, medium, and hot. Your choice.
Some ground Chili (Not the Chili Powder (spice blend) you'd find on the spices shelf at the grocery but real dried and ground Chilis)
Garlic powder, dried oregano leaves, salt, pepper.
Tortillas of you choice. 'Corn or flour?'
Procedure:
Dice or slice the onion into pieces no thicker than 1/8th of an inch.
Cut up the steak into thin slices or small bite chunks.
Cut the potatoes into 1/2 inch pieces
Cut the tomato to same size.
Heat up a large skillet to medium high temp and pour in some oil.
Put the meat into and fry until nice browned and crispy on the edges.
Remove the meat and set aside.
Now put the onions into the pan with some fresh oil and saute until slightly browned.
Now add the potatoes and toss around. Cook until the potatoes develop a little some new browning.
Next add the chopped tomatoes and frozen peas.
Now you can add the seasonings and salsa to taste.
Serve it up with some warm tortillas!
Sometimes we have same Cottage Cheese on the side. I don't know where this came from but it's good.
Variations:
Any kind of steak, pot roast, roast beef.
Carnitas (aka Braised Pork Shoulder or Pulled Pork) with cut corn instead of steak and potatoes.
Green beans are great in a Guiso as long as they are cooked long enough .
Left over pork chops, or chicken are also great in a Guiso.
Zucchini squash, Chayote or Mexican green squash and carrots are also nice veggies to use.
Corn in place of potatoes is good, or go ahead use both.
Of course the veggies can be leftovers as well. Just adjust you cooking
If you start from scratch just cook the meat first and set aside. Same with potatoes if you are using them. Then proceed as if they are leftovers.
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