CARNE MEAT RECIPES

Steps:

• In a large stovetop pan, add lard (or oil) and turn heat to medium.
• Cut up shoulder roast to 1-inch cubes and add to pan. Roughly chop the tomato and add on top of meat.
• Remove seeds from bell pepper. Rough chop and add to the top of ingredients.
• Rough slice onion and add to the pan.
• Chop garlic cloves small and thin and add to the top of the pan.
• Add cumin, salt, and pepper.
• Now stir all ingredients together. At this time the aromas should be AMAZING!
• Place lid on top and cook on LOW for 3 hours. Stir occasionally.
• 30 minutes before carne guisada is ready, add flour to the 1/2 cup water. Stir flour mixture into the pot.
• Now you will notice that the vegetables have cooked down to practically nothing. They have converted to pure flavor!
• Let simmer on low for the next 20-30 minutes. This recipe is so amazingly simple. No fancy ingredients. If this is not the best carne guisada recipe you have ever tried please let me know! Please feel free to add your special touches if you wish but this recipe has not changed for 100 years. It will bring your family together and is so Mexican and traditional.
• The final product sits with traditional Mexican rice and homemade flour tortillas. I hope you enjoy it as long as my family has enjoyed it. Love to cook and cook with love!

Steps:

• 1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
  2. Preheat the oven to 180°C/350°F/gas 4.
  3. Put a fifth of your Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
  4. Dollop a fifth of your white sauce over the Bolognese and swirl it in, then cover with an even layer of pasta sheets.
  5. Repeat the layering until all the lasagne sheets and sauces are used up.
  6. Grate over the cheese.
  7. Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
  8. Bake for 45 minutes, or until the pasta is hot through and soft.
  9. Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.