Tuesday, October 2, 2012


¡Hola, mis amigos! It's Hispanic Heritage Month!  If you've been following this blog, you know we cook, eat, and love Puerto Rican food.  Since we're still in the process of moving, and my kitchen is packed in boxes,  I'm  going  to repost  some  of our  favorite  recipes.   Today,  I'm reposting  Carne  Guisada;  my  mouth  is  watering  just  re-reading  my  own  recipe!   LOL

"Each year, Americans observe National Hispanic Heritage Month from September 15 to October 15, by celebrating the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America.

The observation started in 1968 as Hispanic Heritage Week under President Lyndon Johnson and was expanded by President Ronald Reagan in 1988 to cover a 30-day period starting on September 15 and ending on October 15. It was enacted into law on August 17, 1988, on the approval of Public Law 100-402.

The day of September 15 is significant because it is the anniversary of independence for Latin American countries Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. In addition, Mexico and Chile celebrate their independence days on September 16 and September18, respectively. Also, Columbus Day or Día de la Raza, which is October 12, falls within this 30 day period. " (from Hispanic Heritage Month)

1 1/2 lbs stew meat                          10 olives, chopped
3-5  potatoes                                     2 bay leaves
1 tsp salt                                            1 tsp olive oil
3 Tbsp recaito                                    1 carrot
8-oz tomato sauce                             1 stalk of celery
2 cups beef stock

Place meat and salt in pan with enough water to cover. Cook at medium high heat until boiling, then lower heat and cook 45 minutes.  Remove from heat and drain.  Peel and dice potatoes.  Dice carrot and celery.  Add recaito, tomato sauce, olives, potatoes, carrot, celery, bay leaves, olive oil and beef stock.  Cook at moderate heat until boiling.  Lower to medium heat and simmer 20 minutes, stirring once.  Add meat; continue to simmer at medium heat for 1 hour, stirring every 15 minutes.  Serve with white rice and tostones.

¡Muy delicioso!
 music to cook by

El Gran Combo - Un Verano En NY. 1970 


Until next time, Happy Cooking!  : )


"Virtue is the truest nobility." - Miguel de Cervantes 

Celebrate with Janice by entering to win a Kindle Fire!

One fortunate winner will receive:
  • A Kindle Fire
  • Where the Trail Ends by Melanie Dobson
  • Queen of the Waves by Janice Thompson
Enter today by clicking one of the icons below. But hurry, the giveaway ends on October 17th. Winner will be announced at the American Tapestries Author Chat Facebook Party on 10/18. Connect with authors Janice Thompson and Melanie Dobson for an evening of book chat, trivia and fun! There will also be gift certificates, books, and a Book Club Prize Pack to be won (10 copies for your book club or small group)!

So grab your copy of Queen of the Waves and Where the Trail Ends and join Janice Thompson and Melanie Dobson on the evening of the October 18th for a chance to connect with the authors and make some new friends. (If you haven’t read the books – don’t let that stop you from coming!)

Don't miss a moment of the fun, RSVP todayTell your friends via FACEBOOK or TWITTER and increase your chances of winning. Hope to see you on the 18th!


Merce said...

Uh, carne guisada! One of our favorites at home. Of course, living in Puerto Rico, we have it often but we never get tired of it.
Happy Hispanic Heritage Month to you!

Tammy Cuevas said...

Happy Hispanic Heritage Month! Thank you for the lovely comment. Lucky you- living in Puerto Rico, when all I'm doing is writing about the food there. lol


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