Description
Tex-Mex style Pork Carne Guisada is slow simmered with garlic, onions and peppers in a thick tomato sauce. This savory stew is perfect with fresh warm tortillas for a satisfying meal.
Ingredients
- ¼ cups Olive Or Vegetable Oil, Divided
- 4 pounds Pork Steak Or Pork Roast, Cut Into Medium Cubes
- 1 cup Chopped Onion
- 4 Large Jalapeños, Seeded And Diced
- 3 Tablespoons Masa Harina Corn Flour
- 6 cloves Fresh Garlic, Minced
- 1 bottle (12 Oz. Size) Beer
- 1 can (15 Oz. Size) Tomato Sauce
- 1 cup Water
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Salt To Taste
- ½ teaspoons Black Pepper To Taste
- FOR THE TACOS:
- 12 Fresh Flour Tortillas, Warmed
- 1 White Onion, Diced
- ½ cups Chopped Fresh Cilantro
- 4 Ripe Avocados, Sliced
- Lime Wedges
Preparation
In a cast iron or heavy bottom skillet, heat 2 tablespoons olive oil and brown the pork on medium high heat until the sides of the meat have a caramel color. Do not overcrowd the pan; work in batches. Remove meat from skillet and place in the bowl of a slow cooker.
Add 2 more tablespoons of olive oil and saute the onions and peppers over medium high heat for about 10 minutes or until onions are translucent and softened. With a slotted spoon, strain and scoop out the onions and peppers and place them with the meat in the bowl of the slow cooker.
Add masa, stirring to combine. Cook over medium heat for about 1 minute, stirring often. Add garlic and cook for another minute. Add beer and water and whisk to smooth out any lumps. Whisk in tomato sauce, water, cumin, chili powder, salt and pepper.
Pour gravy over meat, stirring to combine. Cover and set slow cooker to low. Cook for about 6 hours or until meat is tender.
Serve hot with warm tortillas, diced onion, chopped fresh cilantro, sliced avocado and lime wedges.
