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MEX TEX Traditional Tex-Mex Taste by Matt Martinez, Jr. Bright Sky Press September 2006 Full-color photographs throughout $29.95/hardcover ISBN: 1-931721-69-6 Back to book information

2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1 small garlic clove, crushed and finely chopped
1 tablespoon finely chopped fresh jalapeños or serranos
1/4 teaspoon salt
2 cups fresh tomatoes (1/4-inch cubes, peeled and seeded if desired)
1 tablespoon finely chopped white onion
1 tablespoon finely chopped fresh cilantro

In a bowl, mix oil and lemon juice with garlic, peppers and salt. Let sit for 10 to 15 minutes so salt can draw flavors from the peppers and garlic. Mix in the tomatoes, onion and cilantro. Serve immediately.

3 tablespoons vegetable oil
3 to 3-1/4 pounds round steak, cut into 1-inch cubes
1 cup coarsely chopped onion
1 cup coarsely chopped bell pepper
3 tablespoons flour
2 tablespoons plus 1 teaspoon Tex-Mex spice
2 cups water
4 ounces tomato sauce or 1 cup diced fresh tomatoes
Black pepper to taste

In a 4-quart heavy skillet or pot, add oil and bring to medium heat. When oil is hot, add meat and sauté for 10 to 15 minutes. When most of the moisture is gone, add onion and bell pepper. In a small bowl, mix together the flour and Tex-Mex spice. When onion is translucent, add flour mixture to pot. With heavy spoon or spatula, toss meat mixture and scrape the bottom of pan to prevent burning. Skim off fat if needed.

Before adding tomato sauce, adjust gravy thickness to your liking by adding more water if necessary. Simmer on medium hear for 2 to 3 minutes. Add tomato sauce and stir. Season with pepper. Let it simmer for a few more minutes. Serve or hold in a warm oven. (If you used fresh tomatoes, let guisada sit for 3 to 5 minutes after turning off the heat.)

Now it is ready to serve.

You can make up to two batches in a 4-quart skillet or pot, but reduce the water by 1 cup. Doubling the recipe only requires 3 cups of water.