Carne Guisada

Carne Guisada Male: All you got to do is slow down and take a look around like here Rosenberg, Texas, 30 miles southwest to Houston, we're an abandon gas station has morph into Bob’s Taco station and snowballs. What taco do you recommend we try? Male2: Carne Guisada. Male: Okay, so we've got some cube blade meat and no oil? Male2: No oil no, this is serious. Male: You put the little crush on the outside? Male2: Yes, covered with water. We wanted to get soft and tender, once that simmers, you have the red pepper and onion, green bell pepper and tomato. Male: We let that sit here and simmer and what are we making now? Male2: The spice makes for the Carne Guisada so we have whole garlic. Male: Now being the culinary you don’t toast that out of time? Male2: I've tried to toasting it and my Grandma didn’t like it, it’s too smoky. So we have chicken stock with tomato, black pepper and crushed tomato. Male: A little water; All pureed together—this is going to go for our beef and this is really going to be kind like the base of this. Okay, anything else for that? Male2: Yes a blond roux-- Male: A blond roux is mantika and flour. Add a little more heat on that until that starts to do with sticking. Male2: And then it’s done, we put two scoops on the taco. Male: Two scoops. Male2: Yeah, we fill them up, and you can add cheese. Male: Or the salsa, is it super hot or? Male2: No, it’s mild. Male: The meat super tender, it has some creaminess to it, I love seeing the peppers inside of it, but the napalm rainy is hot, the lava, is that what you guys call it? Male2: Yeah. Male: A ton of people or making the corn but the flowers are ready to go, nice job, thanks bro.