EL PATO RESTAURANT RECIPES

Steps:

• Cube meat (about 1"), removing all fat and gristle.
• Sear meat in oil.
• Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
• Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
• Grind the hot cumin seeds with a mortar and pestle.
• Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
• Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
• Add tomato sauce, chili powder and paprika.
• Continue to simmer for another 15-20 minutes.
• While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
• Stir the flour and oil constantly until the flour turns a light golden brown (roux).
• Add the roux to the meat and continue to simmer for about another 30 minutes.
• Serve carne guisada with rice and beans and flour or corn tortillas.
• Note: can speed the cooking time by using a pressure cooker.

Steps:

• Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa)
• Roughly chop the tomatoes, onion, chiles, and cilantro
• Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple of tablespoons at a time)
• Add ½ teaspoon salt
• Blend the salsa until it has a coarse texture
• Preheat 2 tablespoons of oil in a pan
• Pour the blended salsa in the hot oil
• Bring to a boil and then reduce the heat to low
• Simmer for 15 minutes
• Adjust the salt