Growing up in California I have been exposed to some of the best Mexican food around, short of Mexico of course. I have been to Mexico many times and the food is delicious!
When I was a little girl my cousin Melody took me to eat my first beef and potato burrito from this little place called Ramona's Mexican Food.
This was way back in the 1980's, I want say the exact year, because it would date me. Since I can't go and eat at Ramona's, because I no longer reside in California, I will try and recreate the flavors of Ramona's, with my Beef and Potato Carne Guisada.
How would one describe Romona's? I would say that Ramona's is the best place in Southern California to get authentic Mexican food.
Ramona's doesn't just sell food, they sell memories, all the dishes have been cooked low and slow, just like I like them. The ladies behind the counter are dishing out the Mexican goodies with precision.
Please have your money ready when you hit the line, because everyone in line can't wait to eat, and the ladies behind the counter really don't have time to play with you.
It's about the food and only the food, which means, know what you want, and if you don't, keep it moving, until you do.
Do you feel the love, yep I do, and that's why I have even had Ramona's food frozen, and shipped overnight to me by my family. Yep, it's that good. I am not sure if Ramona's ship there products, but I do know you can find there products in grocery stores in California.
But there is nothing better than a hot off the line burrito and taco, again, don't forget the hot sauce, from an original Ramona's location.
I think I came pretty close, this will hold me over until me and Ramona's meet again. Now, I stuff this great meat into a big burrito and top with the extra salsa verde I made!
Beef and Potato Carne Guisada
3 lbs. beef stew meat, diced into 1 inch chunks
2 c. salsa verde (recipe below)
2 c. enchilada sauce
3 c. beef broth
4 Idaho potatoes, peeled, diced 1 inch
1 onion, chopped
2 jalapenos, chopped
1 bell pepper, chopped
2 stalks celery, chopped
3 cloves, garlic chopped
2 chipotle pepper, minced
1 tbsp. creole seasoning
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. chili powder
1/2 tbsp. black pepper
1/2 tbsp. cumin
1/2 tbsp. smoked paprika
1 c. flour
burrito shells (optional)
taco shells (optional)
Rinse meat and pat dry. Mix seasoning blend and set aside. Add flour to a medium bowl and add 1 tablespoon of the seasoning blend, mix well.
Season meat with the remaining seasoning blend and mix well. In a large dutch oven add olive oil over medium heat. Toss meat into flour and mix well.
Tap off excess flour and add meat to the pot in batches, browning meat on all sides for about 4-5 minutes. Remove meat and set aside, repeat.
Add all the vegetables except garlic to pot, saute vegetables for about 5 minutes, add garlic and saute for about 1 minute more.
Add meat back to pot with juices, add broth, enchilada sauce, and salsa verde, bring mixture to a boil, reduce heat, cover and cook over medium-low heat for 4 hours stirring occasionally, add diced potatoes and cook 1 hour more.
Roasted Green Chile Salsa Verde:
3 poblano peppers, roasted and skin removed
1 1/2 lb tomatillos, roasted
1/2 white onion, roasted
3 cloves of garlic, roasted
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1 jalapeno pepper
1/4 tsp. salt
1 tbsp. extra virgin olive oil
Remove husk from tomatillos and rinse well. Rinse poblanos and add tomatillos, poblanos, jalapeno, onion and garlic in a roasting pan and coat with 1 tablespoon of extra virgin olive oil and salt.
Broil vegetables turning during roasting until skin is blackened on both sides. Allow roasted vegetables to sit under a kitchen towel to steam for about 5 minutes.
Remove skin from poblanos and discard stem. Slice poblanos to remove seeds. Do not rinse roasted peppers or they will lose their flavor. Add all ingredients to blender, blend well.