Last night I made a very simple carne guisda recipe. At some point while it was simmering, I got hit with a wild idea. What if I were to eat this carne guisada with egg noodles instead of tortillas? Is that even allowed? It was, I knew, a radical idea that might send shockwaves throughout the culinary world, but I figured what the hell.
THINGS YOU NEED
- 2-3 pounds of cubed stew meat
- 2-4 cups of water
- 1 large onion diced
- 1 large bell pepper diced
- 3-4 roma tomatoes diced
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin powder
- 1 tablespoon chili powder (I specifically used New Mexico Chili Powder)
- dried jalapeño flakes to taste (if you want a little kick to it)
- Fiesta Fajita Seasoning to taste (just use salt if you don’t have this)
- 3 tablespoons of flour
- egg noodles
- OPTIONAL BONUS INGREDIENT: To give it a bit of a Costa Rican vibe, shake in a couple of teaspoons of Lizano sauce when you add in the flour.
HERE’S WHAT YOU DO
- Brown the stew meat in a large pot (do not drain whatever juices it creates)
- Put all the stuff except for the flour into the pot with the stew meat
- Bring to a boil, then cover and simmer until the meat starts to fall apart just by being prodded with a wooden spoon (2-4 hours)
- Stir in the flour and let simmer while you cook the egg noodles (I’m sure you know how to do this)
When your egg noodles are done, put some on a plate, then dump on some of the carne guisada. Congrats. You’ve just sent shockwaves throughout the culinary world.
