Carne Guisada with Cilantro Lime Rice

Stew:

1. Heat oil in a 4-quart stock pot over medium heat.
2. Do a quick sear to get nice browning on one or two sides of the cubes, remove from pan and set aside (they do not have to be cooked all the way through).
3. Add poblano pepper, onion, garlic, and seasonings to pan with leftover oil and sauté for 3 minutes.
4. Stir in tomato and tomatillo and sauté 3 additional minutes.
5. Add beef cubes back into pot and stir to blend with seasonings.
6. In a separate cup/bowl, whisk together broth and flour until smooth.
7. Pour broth over beef mixture and stir.
8. Bring to a slow boil.
9. Reduce heat to low.
10. Simmer, covered, 1 1/2 to 2 hours or until beef is tender. Stir occasionally.
11. Taste the broth when there’s 20 min left; if it needs more salt don’t be afraid to toss more in!
12. At that same 20 min marker, start the rice!

Rice:

1. Combine rice, chicken broth, salt, cumin in a large sauce pan. Bring to boil over medium-high heat.
2. Cover and reduce heat to medium low, and simmer for 20 min.
3. Remove from heat, add lime juice, cilantro, and zest.
4. Fluff all together with a fork.

Assembly:

1. Warm flour tortillas in a toaster oven or on the stove. They should still be pretty pliable, not stiff.
2. Place a few spoonfuls of rice in the warmed flour tortilla, spoon a generous helping of the carne guisada over the rice, sprinkle with more finely chopped cilantro (stems and leaves), add one more squirt of fresh lime juice, wrap, and enjoy!

The stew also can be eaten as a stew by itself, or served over rice without the tortilla. It can be eaten so many different ways!