Alfredo Garcia

Garne Guisada

In a large skillet with oil on medium high heat, add in the salt, then the beef. Cook for 5-7 minutes.

Add in the onion & bell pepper. Cool for 4 more minutes.

Grate in a couple cloves of garlic, stir to combine, then add in 1/4 cup water, reduce heat to medium low & cover with a lid while we blend the sauce.

Rehydrate the dried chiles in boiling water. Add them to your blended sauce along with the ground cloves & cumin & some of the water from the peppers. Blend until smooth.

Add the blended sauce to the meat, stir to combine.

Toast up the corn masa in a dry skillet for 2-3 minutes. Add in the broth & whisk until combined. Add the slurry to the meat 2 tbsp to start with. If it still looks too soupy, add some more.

Once simmering, top it with more sliced onions & jalapeños. Simmer for about 5 more minutes, then turn off heat.

Serve with your side of choice (some of my favorite are rice, beans, potato salad or macaroni salad) and enjoy!