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:
- Cube beef and coat liberally with flour.
- Sear meat in a medium-hot stock pot until browned on all sides.
- Once brown, pour water over meat and simmer for 30 minutes.
- Add additional ingredients and simmer for another 35-40 minutes until meat is very tender and all the flavors have come together.
- Wash each potato thoroughly. Cut ends and sides off squaring off each side.
- Slice each potato into ¼” French fries and drop into cool water. Soak for at least 15 minutes.
- 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.
- Once the fries are cooked and crispy, place a nice amount onto the serving plate.
- Add the cheese curd onto the hot fries.
- Spoon the Guisada over the fries and curds.
- Top with Pico De Gallo.
- Drizzle with Sour cream and scatter the chopped cilantro.