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mayda's cuban sauteed beef & corn, guiso cubano de maiz

(1 rating)
Recipe by
Juliann Esquivel
Florida City, FL

This dish is so good it is my daughter-in-laws Mayte's mother's dish. Mayda, as she is called. Her Mom, brought it to a family gathering one Sunday and it was over the top. Very delicious and satisfying. She was so sweet to share with me and now I share with all my JAP members. Enjoy

(1 rating)
yield 5 /6
prep time 35 Min
cook time 3 Hr

Ingredients For mayda's cuban sauteed beef & corn, guiso cubano de maiz

  • 1 lb
    fresh corn scrapped from the cob. with a knofe scrape the kernals and catch as much corn milk as possible.
  • 2 lg
    ears of fresh corn cut in four pieces each
  • 1 can
    creamed corn
  • 1 1/2 lb
    beef stew meat or beef soup meat. cut into pieces
  • 1 lg
    onion peeled and cut in half, half leave in one piece and the other half dice fine
  • 1 lg
    green pepper diced in small pieces
  • 1 sm
    can red pimentos diced
  • 1/4 c
    olive oil
  • 4 clove
    fresh garlic put through the garlic press or smashed
  • 1 oz
    good white table wine
  • 1 tsp
    dried oregano
  • 1 tsp
    ground cumin
  • 4 sm
    whole tomatos from a can mashed down and cut into pieces
  • 1 c
    good beef broth
  • 2 sm
    envelopes goya sazon seasoning cilantro and achiote
  • 2 tsp
  • 1/2 tsp
    ground black pepper
  • 1 c
    diced spanish chorizo diced
  • 1 tsp
    garlic powder

How To Make mayda's cuban sauteed beef & corn, guiso cubano de maiz

  • 1
    Early in the day put stew beef in a large pot cover with water add garlic powder, 1 tsp of salt, and half of the onion. cover and let cook for about 2 hours until meat is fork tender.
  • 2
    While meat is cooking scrape corn off of the cobs until you have a pound of corn. Set aside. Take the two ears of corn and with a sharp butchers knife cut cob into four pieces each. Set corn aside.
  • 3
    Now take a large skillet add the olive oil and heat, to this saute the diced onion, diced green peppers, and smashed garlic and the scraped corn kernals. Saute thses veggies until limp. Next add the diced pimentos, smashed whole tomatos, wine, oregano and cumin continue to saute. If you are going to add the chorizo you should add now and contiue to saute for three minutes. Set this mixture aside.
  • 4
    Now remove the cooked stew meat to a seperate platter when cool enough to handle cut into small pieces and add to the corn mixture. Add a cup of the beef broth; the can of creamed corn; corn cob pieces and Stir well. Now add the remaing seasonings Salt, pepper, garlic powder and the Goya packets of seasonings. Stir well. Taste to see if the seasonings are right. If not add a little more salt, pepper and garlic powder. Continue to cook for 10 more minutes. Serve with crispy bread and a salad. The cuban families like to serve on top of fluffy white rice. Enjoy

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