carne en adobo
This recipe originates in Panama. The stew is thickened with crumbled corn tortillas and traditionally served over rice with peas.
prep time
15 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 pounds beef stew meat, cut into 3/4 inch pieces
- 2 tablespoons peanut oil
- 1/2 cup green onions, sliced
- 1 clove garlic, minced
- 1 medium red bell pepper, seeded and chopped
- 1 medium green bell pepper, seeded and chopped
- 2 - green chile peppers, seeded and chopped
- 7 1/2 ounces can tomatoes, cut up
- 2 - whole cloves
- 1 - bay leaf
- 1/2 teaspoon dried crushed oregano
- 1/2 teaspoon ground cumin
- 2 - 5-inch corn tortillas
- - salt and pepper to taste
- 1 cup water
How To Make carne en adobo
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Step 1Sprinkle the meat with salt and pepper to taste. Brown the beef half at a time in a deep 10 inch hot skillet or Dutch oven with half the peanut oil each time. Remove from the skillet, saving the drippings.
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Step 2To the drippings, add the green onion and garlic. Cook until the onion is tender but not brown. Return all the meat to the skillet.
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Step 3Stir in the bell peppers, chile peppers, undrained tomatoes, cloves, bay leaf, oregano, cumin, and water. Bring to a boil. Reduce heat, and simmer for 1 hour. Remove the cloves and the bay leaf.
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Step 4Soak the tortillas in cold water. Using a paper towel, press the excess moisture out. Crumble until the mixture resembles coarse bread crumbs. Add to the beef mixture. Cook and stir until thickened and bubbly. Serve over hot cooked rice or "Rice with Peas", also posted on this site.
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