Carne Guisada Poutine

What You’ll Need:

For the Carne Guisada

1 ½ lbs beef stew meat

1 Tsp vegetable oil

3 Cups water

6 Tsp all-purpose flour

¼ Tsp dried oregano leaves

1 Tsp ground cumin

1 Tsp fresh ground black pepper

1 ½  teaspoons salt

1 clove garlic, minced

½ green bell pepper, diced

½ onion, diced

1 fresh tomato, diced

½ Cup tomato sauce

¼ Cup Goya Sofrito

1 Tbsp chili powder

1 Tsp paprika

1 Packet Goya achiote seasoning

For the Poutine

4 Medium Russet Potatoes

1 Cup Wisconsin Cheese Curd

¼ Cup Cilantro, chopped

1 Cup Fresh Pico De Gallo

¼ Cup Sour Cream

What You’ll Do:

Guisada

1. Cube beef and coat liberally with flour.
2. Sear meat in a medium-hot stock pot until browned on all sides.
3. Once brown, pour water over meat and simmer for 30 minutes.
4. Add additional ingredients and simmer for another 35-40 minutes until meat is very tender and all the flavors have come together.

Poutine

1. Wash each potato thoroughly. Cut ends and sides off squaring off each side.
2. Slice each potato into ¼” French fries and drop into cool water. Soak for at least 15 minutes.
3. This is where you have to make some decisions. I recently purchased an air fryer which is how I cook the fries to crispy perfection. You can also bake or deep fry… the choice is yours. If you need tip on either of these methods comment below.

Plating

1. Once the fries are cooked and crispy, place a nice amount onto the serving plate.
2. Add the cheese curd onto the hot fries.
3. Spoon the Guisada over the fries and curds.
4. Top with Pico De Gallo.
5. Drizzle with Sour cream and scatter the chopped cilantro.
6. Enjoy!