Cooking Cheap

I’m surprised I haven’t entered this recipe. Inspired from “The Mexican Kitchen” (Rod Santana). I use cheap cuts of meat, canned tomatoes and it simmers as long as I want. Couple of hours doesn’t hurt.

I’ve used beef (like a chuck roast) or pork. Boneless country ribs (beef or pork) are inexpensive and flavorful. This feeds a bunch, but the left overs are just as good so I don’t mind the larger batch. Serve it in a bowl like a stew or use for tacos and burritos

1.5 to 3 lbs of meat.
1 14.5 oz can diced tomatoes or stewed tomatoes.
1 small bell pepper chopped (see notes)
1/2 onion, chopped. Maybe more.
1+ glove of garlic
1 tsp of peppercorns
1 tsp cumin seed
Water and salt as needed or stock or bullion or soupbase.

Cube the meat. 1/2 inch? Inch?. Doesn’t matter much. Brown in a bit of oil or lard in a skillet, Do it batches is your pan is small. Remove to a plate.

Lightly saute onions and pepper(s) in remaining fat (or add some or remove some fat). If I can find a can of tomatoes with Jalapeños, I don’t use fresh green bell pepper. It the can is plain tomatoes I use 2 (or more) jalapeños, seeded. instead of the bell pepper. If you don’t have a molcajete, add your chopped or minced garlic.

Meanwhile grind the peppercorns and cumin seed. This is the key to whole dish. I’ve ground black pepper in a bottle and cumin powder but the result will be just OK. If you have a molcajete, you would grind the garlic into the pepper and garlic and then add enough water to dissolve the paste. (1/4 C?)

Add the meat, tomatoes, spices and any water needed to almost cover. Bring to a simmer, cover and keep it at as low a simmer as you can for 1 to 2 hours. Adding water or removing the lid to adjust the amount of liquid. If you want taco or burrito fillings, break up the chunks of meat with the back of a spoon and let some water out. If needed one can thicken it with a slurry of cornstarch, flour or dried masa.

I make it sound complicated but it’s about as easy as cooking can get. You do have grind the cumin and black peppercorns in something. If you use a pot instead of a skillet you can raise the liquid level and add some dried chile powder or a chili paste and call it a bowl of red. (Chili colorado) Add potatoes, carrots, green beans or other veggies towards the end and I think you call it “tinga” (stew). Name’s are tricky, the cooking is simple.

The only important thing is to grind the cumin seed and peppercorns. There’s not a lot spices in Guisada so the ones used have to be done correctly. Oh right! Browning the meat (in small batches) is important. The last batch I made was with something labled ” Boneless Shoulder Country Style Pork Ribs”. That’s mega mart talk for “trimmings” with a confusing name. Cheap to start and I found mine in the section of the cooler for “sell by tomorrow” More markdowns than a GM SUV.