Don Marcelinos Guisado Burritos
When I was stationed in Del Rio Tx on the Mexican border I used to eat these several times a week. They are perfect for lunch or even as a breakfast burrito. An old friend gave me the recipe recently and I was pleasantly surprised with the outcome. Enjoy
When I was stationed in Del Rio Tx on the Mexican border I used to eat these several times a week. They are perfect for lunch or even as a breakfast burrito. An old friend gave me the recipe recently and I was pleasantly surprised with the outcome. Enjoy
- Carbohydrate 4.32996425144338 g
- Cholesterol 49.9211606999473 mg
- Fat 17.1683800359521 g
- Fiber 0.609277794598254 g
- Protein 15.22622744074 g
- Saturated Fat 5.76298727957962 g
- Serving Size 1 1 Serving (160g)
- Sodium 23018.7145651911 mg
- Sugar 3.72068645684513 g
- Trans Fat 1.85005964385111 g
- Calories 235 calories
Step-by-step
- Guisado:
- brown chuck steak
- add other ingredients and bring to a boil adding flour and stirring occasionally
- reduce heat to a simmer and cook for 30 minutes.
- I use flour tortillas shredded cheese sour cream and salsa.
Operating on a thirty-minute preparation window requires strict adherence to heat management and pan selection. A heavy-bottomed Dutch oven conducts thermal energy evenly, which prevents the chuck steak from steaming instead of searing. When introducing the meat to two tablespoons of vegetable oil, ensure the surface temperature reaches roughly 375 degrees Fahrenheit before adding the protein. Overcrowding the vessel drops this temperature rapidly, releasing internal moisture and stalling the crucial Maillard reaction required for deep savory notes.
Many attempts fail because the flour is dumped directly into the boiling liquid, creating impenetrable lumps. Whisking the all-purpose flour into a small amount of ambient water before adding it to the pot forms a smooth slurry. This technique guarantees proper starch gelatinization as the mixture reaches a boil. Once the boil is achieved, drop the burner immediately to a low simmer. Maintaining a gentle bubble for the full thirty minutes tenderizes the chuck steak without evaporating the liquid base entirely.
Jalapenos vary drastically in capsaicin concentration, meaning chopped peppers can easily overpower the cumin, garlic, and chicken bouillon base. Removing the white pith and seeds before dicing subdues the heat while preserving the vegetal pepper flavor. If the final stew registers too thick after simmering, dilute the sauce incrementally with warm water one tablespoon at a time until the mixture coats the back of a spoon smoothly.
Dietary adjustments require careful substitutions that maintain structural integrity inside the tortilla. Swapping the beef for portobello mushrooms reduces saturated fat significantly, though mushrooms demand a longer initial cook time to release their internal water content before thickening agents are introduced.
