Guisado Arriero

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, Guisado Arriero. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Guisado Arriero is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It's enjoyed by millions every day. Guisado Arriero is something that I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Guisado Arriero, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Guisado Arriero delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Guisado Arriero is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Guisado Arriero using 19 ingredients and 12 steps. Here is how you can achieve that.

Este delicioso ‘Guisado Arriero’ es una combinación de bistec de ternera con nopales, cocinados en una salsa mexicana de textura y sabor suaves; coronados con trocitos fritos de chorizo de cerdo; ideal para acompañarse con la guarnición de su preferencia #LaCocinadelConde

Ingredients and spices that need to be Make ready to make Guisado Arriero:

1. 200 grs bistec de ternera
2. 200 grs nopales
3. 200 grs chorizo de cerdo
4. 150 grs cebolla de cambray
5. 1 ajo
6. 1/4 cebolla
7. 3 cdas aceite vegetal
8. 2 pizcas sal
9. Salsa
10. 1 tomate rojo
11. 1 tomate verde
12. 1/4 cebolla blanca
13. 1 ajo
14. 1 Jalapeño
15. 1/2 Tza agua
16. 1 pizca pimienta
17. 1 pizca comino molido
18. 1 pizca orégano
19. 2 pizcas sal

Steps to make to make Guisado Arriero

1. Ya teniendo todos los ingredientes listos, primero en un comal o sartén, salpimentamos los bistec de res y los asamos. Así mismo las cebollas de cambray (o de verdeo). Reservamos.
2. Cortamos los nopales en tiras de unos tres centímetros.
3. En una cacerola con tapa vaciamos los nopales (sin ponerle agua) con un diente de ajo y un cuarto de cebolla y sal, a fuego medio. Para que empiecen a cocinarse en su propia baba y queden bien limpios, hay que remover para que no se peguen.
4. Pasados unos 15 minutos aproximadamente, y después de estarlos revisando. Los nopales deben quedar completamente secos y bien cocidos. Limpios de baba.
5. Cortamos los bistec de res en tiras y las cebollitas a la mitad. Reservamos.
6. En la licuadora (procesador) colocamos el tomate rojo y verdes cortados en dados, el diente de ajo, el cuarto de cebolla, las pizcas de especias, el chile jalapeño y la media taza de agua, sal y licuamos perfectamente. En crudo.
7. En una cacerola mediana, colocamos tres cucharadas de aceite vegetal, y ya caliente comenzamos por sofreír ligeramente los nopales.
8. Ya sofritos los nopales, añadimos el bistec en tiras. Continuamos sofriendo un minuto más.
9. Cuando los aromas comiencen a surgir, añadimos las cebollitas y revolvemos perfectamente para que todo se integre.
10. Añadimos la salsa que licuamos. Esperamos a que suelte el hervor, para bajar el fuego.
11. Mientras se cocina la salsa, en otro sartén deshacemos el chorizo y dejamos que se fría muy bien en su propia grasa, ya que esté crujiente, se saca a un papel absorbente y de reserva. Este se añadirá por encima de nuestro guisado.
12. Dejemos hervir la preparación por unos tres minutos, rectificamos el sazón y está listo para servirse. ¡Buen Provecho!

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So that is going to wrap it up for this exceptional food Easiest Way to Make Award-winning Guisado Arriero. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!