Sunday Gravy with yeah right: History! And Meat!

To address the obvious first: Yes, we are going to do Mexican/Spanish themed food two weeks in a row. Unlike last week when we did an Americanized version of a very common Mexican food item, Enchiladas and refried beans which can be found in pretty much any chain Mexican restaurant (well probably not turkey, mushroom and bacon style, that shit was my invention) no, today is real authentic, rustic style Mexican/Southwest, Rancho style food. This is an ultra-traditional and very historic food item but at the same time it may be one of my favorite things ever.

Today we are making Carne Guisada and homemade pinto beans. Fuck yes! And I’m going to toss in a California history lesson too!

/dodges rotten fruit

You are going to learn things! It will be fun and educational.

Well, it may be educational.

Let’s start with the meal itself. Carne guisada is a spicy slow roasted stew made with chunks of beef that are slow cooked in beef stock along with some spices, onion, celery, garlic, jalapenos and tomato paste. Yes, jalapenos. Stop being such a damn sissy, these are slow cooked for a couple of hours and the spiciness gets mellowed out some. Some. Since we’re doing old school rustic shit I decided to make some pinto beans ranchero style. Different than refried beans in that they are slow cooked and left whole as opposed to mashed. Carne guisada is a stew and not to be confused with carne asada which is closer to a grilled steak. We’re going to keep this real authentic by serving alongside some flour tortillas and a little garnish of cilantro (optional).

You will absolutely love this recipe,

Now for the lesson!

I’ve been a California resident off and on for pretty much the majority of my life. I did live in New Jersey, Illinois and Iowa for a few years in there but I kept moving back to California. Eventually I realized that after moving back each time maybe I should just keep my ass put. As some of our other California residents will testify, every kid who goes through the California school system will encounter the inevitable “Mission Project.” I think it’s around 4th grade. During this project each student has to choose one of the 21 California missions, learn that fucker up, read about the (in)famous Father Junipero Serra, who was actually considered a real asshole, then you have to make a little scale model of your chosen mission and turn it in to the teacher for grading.

Every California student!

I chose Mission San Diego de Alcalá and so did both of my daughters. It’s actually some pretty damn fascinating history.

Fun story! After I divorced their mother my daughters lived with my ex for several years in San Diego. I would drive down from L.A. every other Friday after work, pick them up for the weekend and drive them back to San Diego on Sunday. 120 miles each way. For 10 fucking years. I killed two cars just making this drive. Anyway, one Friday I pick up the girls and my ex said, “Littlest Right has her mission project to finish. It’s due on Monday.” Geez, thanks hon! 2 1/2 days to finish this goddamn thing. Did I mention that she hadn’t even started it or chosen a mission yet? So we hit the road, exited off of the 8 freeway right by Qualcomm Stadium and went strait to the mission. We did the tour, learned some shit and right there in the gift shop they had “mission kits.” which I’m sure they sold a shitload of. We spent the rest of the weekend putting her project together.

She got an “A”.

I’m telling you this because the priests who founded, ran and catholicized the native people had a massive influence on the culture of California. Still do to this day. The Catholic church brought the Spanish influence to the area that was pretty much un-fucking-civilized at the time. The Spanish influence included having a major impact on the local cuisine.

See! It does come back to food!

In the late 18th and early 19th centuries the Spanish, and later Mexican governments encouraged settling in this part of what was to become California. What they did was give out land grants for huge swaths of land to be settled, cultivated, built up and could also be used as ranches for cattle and sheep. Early California was called Alta California which is north of the still relevant Baja California. The parcels of land were called “Ranchos” and were the precursor to ranches.

Ranchos_Pg_2
Rancho map of early Southern California

I currently live in what was then called Rancho Sausal Redondo which currently is known as the South Bay and includes the land of LAX, south through my town of El Segundo and extended down the coast past what is now Redondo Beach. Can you imagine owning the land rights from Marina Del Rey south through Manhattan Beach, Hermosa Beach and into Redondo Beach? Somebody had to suck the mighty righteous dick to get that grant.  The prefix of Rancho is still used for many California cities. Just south of where I live is what is still called Rancho Palos Verdes (you want an expensive zip code? Try this motherfucker!) In North County San Diego is Rancho California and on and on. There is a restaurant in El Segundo called Sausal that celebrates this heritage with their menu.

Got it? Yes there is a reason for this.

Life on the ranchos included cultivating the land that became the basis for California’s abundant agriculture production. The owners of the rancho used indigenous locals who spoke Spanish as hired help. Other duties on the rancho included raising cattle and sheep. Did you know that California is the 4th highest producer of beef still? It trails only Texas, Nebraska and Kansas in beef production.

See? Facts. Dropped!

The ranchos had a communal system for the families and help who worked the land that included communal meals of some of the locally grown produce as well as some of the locally raised meats. A mealtime involved everyone gathering around and having a common meal that generally took hours to cook and would feed the entire masses of the families and the help. That was the inspiration for today’s menu. In all honesty this dish would probably be considered a side dish. There was almost certainly a wood fire going, mesquite wood more than likely, and you know there was some flame grilling going on too. More than likely some carne asada or knowing California some tri-tip. What is it with this state and tri-tip? Give me a nice fat rib-eye any day of the week.

See that wasn’t so bad was it?

Wake the fuck up class! We have some cooking to do!

Carne Guisada.

Preheat oven to 350 degrees

Get a 2-3 pound slab of chuck roast

2 1/2 cups of beef stock. Store bought is fine

1 large onion chopped

4-5 celery stalks chopped

5-6 cloves of garlic minced

3-4 jalapenos, stem and seeds removed and chopped.

2 tablespoons of tomato paste

1/4 cup of flour

2-3 tablespoons of vegetable oil

1 tablespoon salt

1 tablespoon of ground black pepper

1 teaspoon of ground cumin

2 teaspoons of chili powder

 

In a large bowl toss together the onion, celery and jalapenos.

mire poix

This is a southwest version of a mirepoix, the classic cooking base for many, many foods. The original mirepoix is diced onion, celery and carrot. For creole cooking it turns into the Holy Trinity of onion, celery and green pepper. This southwest version is onion, celery and jalapeno and I highly suggest giving it a try on your next batch of chili or with anything needing a southwest kick.

Next after washing the cutting board we are going to cube up the beef. I’ve mentioned several times before that instead of using pre-cut up “stew meat” cut up your own. This gives a better consistency to the finished product since it is all from the same cut of meat.

cubed beef
Raw beef porn!

Get a large dutch oven heating up on the stove top. Add the flour to a plastic bag and toss the beef chunks in there to coat. Pour some of the oil into the hot dutch oven and start browning the meat. Work in batches to avoid overcrowding the pan. Season the browning meat with the salt and pepper. Sear for about 4 minutes per side then remove from the pan and finish the rest of the browning. Be sure to season each batch with some salt and pepper.

Once the meat has been browned, remove the meat from the pan and set aside for a moment. Deglaze the pan with about a cup of the beef stock. Be sure to scrape up all of those lovely little browned beef bits. Add the onion, celery jalapeno mix to the pan and cook for a minute or two. Next add in the rest of the beef stock, the garlic, the cumin and chili powder and the tomato paste. Bring to a simmer, put the lid on the top of the dutch oven but be sure the lid is JUST slightly askew. Place the entire thing into the preheated oven and let this baby cook for about 2 1/2 hours. Honestly? You don’t have to do shit with it. Not even a stir unless you must stir things. Nah! Let this fucker go.

You are once again going to be assaulted by the smell. This one will have the neighbors stopping by salivating and asking “What in the living fuck are you cooking and when will it be ready?” Don’t worry, you only have to smell it for a little over 2 hours.

Pinto beans

You will probably note that there is gratuitous bean placement in Sunday Gravy. That’s because they are delicious, ridiculously easy to make and cheaper than a two dollar hooker. Plus they are versatile and in today’s version extremely authentic.

1 16 oz bag of dried pinto beans. Be sure to sort through the beans since there are frequently little rocks. Rinse the beans after sorting.

1 onion diced

4-5 cloves of garlic minced

Salt – to taste. Don’t over-salt early. Add at the end if needed.

1/2 tablespoon ground black pepper

1/2 teaspoon of ground cumin

1/2 teaspoon of chili powder.

2-3 dried red chili pods (optional) Chile de arbol would work great here.

3 slices of bacon

Sound familiar? I will frequently use similar spices in the primary as well as the side dishes for additional culinary symmetry.

Put the beans in a pot. You do have another large pot don’t you? Especially since we put the dutch oven in the oven for a few hours. Add enough water to cover the beans by about 2-3″. Add in everything else but the bacon and bring to a simmer on the stove top. Stir this about every 20 minutes or so and keep this just to a steady simmer and not a roiling boil. After about 2 hours get another skillet and cook the bacon. C’mon man! You’re gonna need more fuckin’ pans!

Cook the bacon, drain the bacon and eat the bacon. Delicious wasn’t it? Now take the bacon grease and add it to the beans. Oh yes. You can even say these are vegetarian style beans since they don’t have meat in them. Fool your friends! Especially your vegan friends, After about another 15-20 minutes the beans should be cooked and tender. Go ahead and leave them whole for the ranchero style. If you used the dried chile pods you can remove them now or just leave the fuckers in like I do.

chile de arbol

It’s show time folks!

Spoon some of the carne guisada into a bowl and garnish with some chopped fresh cilantro. I know cilantro is a “love it or leave it” type herb but it works well here. Plus it made for a pretty picture for this post. Scoop some beans in another bowl. You can do what I did and sprinkle with your choice of cheese or you can leave the cheese out. When given the option I always choose the cheesy route. Warm yourself some flour tortillas. Fuck yes I’m using store bought here. My knee is fucked up and I ain’t standing over a hot Comal on these wheels. Not to mention I don’t have a tortilla press. Serve the tortillas on the side for scooping, grabbing or filling at will.

The stew is rich, dense, meaty as fuck and has a slow tingle on the tongue from the jalapenos and spices. I may not be a good judge of heat levels but I have served this to many people and nobody ever said it was TOO spicy. The smooth beans have a perfect texture for accompaniment and also feature that same spice tingle from the chile, chili powder and cumin. Rip off a piece of tortilla, grab a chunk of meat, spoon some beans over and shovel away. You are going to want mass quantities of cerveza with this. Might I suggest some Modelo or Dos Equis Amber? Shit, a lager would be great here too.

If you want to make a stupid good chunky beef enchilada with the stew you can. Wrap some chunks of the meat  along with some cheese in corn tortillas, roll up like we talked about last week. No store bought sauce needed, just use the sauce from the stew. Cover with cheese and bake in a 350 degree oven for 30 minutes. Best chunky beef enchiladas ever. But that isn’t today’s theme.

Here endeth the lesson.

That was alright wasn’t it? You got a little California history, a little California Mission history, probably worked up some sympathy for all of the California 4th graders and you also got one of my all time favorite foods.

I’m going to go ice down now. Sounds like I might need a few days at Rancho Relaxo!

Vaya con Dios!

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laserguru
yeah right is a lifelong Vikings fan. He is into self denial and still harbors hope. Loves to cook, read and drink. But he doesn't plate.
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[…] the pork cooks, we can start the beans. Y’all know the drill by […]

[…] beef in the recipe we’re doing today has indeed been made here before back in 2016 or “Season 2” of Sunday Gravy. It’s also one of my personal favorite […]

Moose -The End Is Well Nigh
Unsurprised

I see baseball fans continue to be stupid assholes.
comment image

Covalent Blonde

MOAR ISLANDERS & PANTHERS HOCKEY!

Covalent Blonde

Well, at least Luongo can hold his head high in that performance.

Wakezilla

I demand those refs get suspended for that shit show last minute of play in the 3rd period. Those non-calls ended a series.

Unsurprised

I’m listening to We Hate Movies ripping on BvS for the last two hours to make me angry and it is working.

Moose -The End Is Well Nigh
theeWeeBabySeamus

I don’t know what that is, but the title alone makes me do this….
http://cdn.avsforum.com/1/11/114eafd0_Baby_laugh.gif

theeWeeBabySeamus

/just googled it
//might have to subscribe to Starz now

Moose -The End Is Well Nigh
Moose -The End Is Well Nigh
theeWeeBabySeamus

Now you’re just trying to make me jealous.
Goddamned Coloradians with your legal weed and your Rock n Roll music.

Moose -The End Is Well Nigh
herodotus450

Idea No. 34e^(i·pi): Instead of going to the box for a penalty, your goalie removes one piece of padding for the duration of the game.

Moose -The End Is Well Nigh

Lesbian strip hokey is a thing?

theeWeeBabySeamus

(oh please, oh please, oh please….)

herodotus450

As soon as I typed it I knew the phraes “going to the box” was a mistake

Senor Weaselo

Why is it idea -34?

herodotus450

Because idea -33 was taken

theeWeeBabySeamus

My new favorite dog, even if it is a little rat turd type.
http://i.perezhilton.com/wp-content/uploads/2014/08/chihuahua-receives-weird-massage.gif

theeWeeBabySeamus

That had the makings of a good blonde/ginger lesbian moment. Right up until the giant green claw showed up.
/can’t catch a break

King Hippo

Big teevee night tonight…SILICON VALLEY AND VEEP, yo!!!

theeWeeBabySeamus

Don’t forget them seafarin’ zombies, matey.

theeWeeBabySeamus

Yeah, I heard it as I was saying it.
*sigh*
http://i48.tinypic.com/15eizio.jpg

Moose -The End Is Well Nigh
Moose -The End Is Well Nigh

Nice.

theeWeeBabySeamus

It’s one I’ve been meaning to binge watch (have not done the reading), but keep just not for some reason.
That’s shitty grammar, but you know what I mean.

theeWeeBabySeamus

Win-win, eh?
I think your blood/sex recommendation has be convinced.
😀

theeWeeBabySeamus

*me
(and I’m not even hammered….yet)

Moose -The End Is Well Nigh

………yet…..

theeWeeBabySeamus

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Doktor Zymm

I suspect the series will get significantly ahead of the books. Mr Martin needs to get his writing ass in gear.

Doktor Zymm

I’m really torn about watching the new ones. I don’t want book spoilers, even if they aren’t really spoilers.

herodotus450

You will not be able to avoid spoilers of the show though, that’s a big reason why I watch. Some people have no regard for spoilers and they will strike when you least expect it.

Doktor Zymm

I don’t hear much TV gossip, so I could probably manage to avoid the majority of spoilers.

herodotus450

The Soup ruined the Red Wedding for me, about 2 weeks before I got to reading it. And without so much as a warning or preamble that anything GoT was coming up. So don’t watch The Soup I guess, is my message.

Doktor Zymm

Wow, mainstream media should know better.

Moose -The End Is Well Nigh

Bring it on. I’m not a geek and could not get into the books, which makes your idea even better for me.

If you need a hand let us know.

http://49.media.tumblr.com/fbb64572075e6bb9c15f26a89bfff955/tumblr_o5jpi3aa7B1ut1d6co1_500.gif

theeWeeBabySeamus

…And something else that may or may not answer to “Chunk”.
comment image

theeWeeBabySeamus

JSD: Yes, I’m feeling much better, thanks.
comment image

JustStopDude

comment image

JustStopDude

Is JSD dead update!

Cooking a hamburger in a skillet. Developed the need to sneeze…and proceeded to spew what looked like a late term fetus from my lung into the kitchen sink…and also popped both of my eardrums.

theeWeeBabySeamus

Did you name it?

theeWeeBabySeamus

The fetus, that is. Not the burger.

JustStopDude

“Chunk”…

Doktor Zymm

Good thing you don’t live in Indiana. You would have to provide a funeral for your lung baby.

Covalent Blonde

Please, please tell me I am not the only one who heard Andre Iguodala describe a colonoscopy?

ALXMAC

Sax man knows what’s up

Covalent Blonde

It’s as if the Rockets have not only given up this game, but the whole series.

ALXMAC

Are you an Ice () fan?

Senor Weaselo

I made a terrible mistake. Everything is shivering. It will be in the review.

ALXMAC
ALXMAC
ALXMAC
ALXMAC

The remake with Sunrise Adams was better.

Moose -The End Is Well Nigh

Your opinion is entirely irrelevant.

Covalent Blonde

It is impressive when you can only hear booing coming from Houston

Covalent Blonde

What a crazy potential goal!

Moose -The End Is Well Nigh
Covalent Blonde

My tassels are still at the cleaners

Moose -The End Is Well Nigh

/checks tassel drawer in panic

[phew!]

Covalent Blonde

Dear god, Minnesota. Wow.

Moose -The End Is Well Nigh
...

Awww shit… the Fightin’ Minnesotans just sliced the lead in half.

ALXMAC

Thanks for the update; my local NBC station decided it would be better ratings to cover some dustnado instead of the game.

...

Two goals in 16 seconds. Crowd blew up. It was cool.

Moose -The End Is Well Nigh

This approach doesn’t work very well.

http://41.media.tumblr.com/tumblr_lmzxwhNMu21qabj53o1_500.jpg

JustStopDude
King Hippo

Minnesota hockey. Every bit as dead as Prince.

ALXMAC

Looks like that moment of silence has lasted 2+ periods.

JustStopDude

So what city are the Wild going to move to?

ALXMAC

I hear Vegas is nice year round.

Senor Weaselo

I was this close to signing up for a Carolina Reaper eating challenge. But I want one. At my own leisure. With candles and Barry White.

Senor Weaselo

On a related note, I’ve been keeping notes of the many, many sauces I’ve had today if anyone cares.

Covalent Blonde

If they involve equally terrifying peppers, no. Do you have any notes on sauces for us baby shoes that think Tabasco is spicy?

Senor Weaselo

Not really. I like it hot. Tabasco was also here though!

Doktor Zymm

I like hot sauce, but I always forget to put it on stuff when I’m at home. It’s a damn shame.

theeWeeBabySeamus

When it comes to very hot sauces, I go in spurts (giggity).
Sometimes I can’t get enough, sometimes I avoid them like the plague. It’s weird.

ALXMAC
JustStopDude

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JustStopDude

Turned on the TV to watch the Foxes…I remembered they scored twice…then it became now.

I fucking detest being sick.

Doktor Zymm

Beer #2, 21st Amendment Brewery Toaster Pastry India Red Ale

I did a much better job with my hungover beer shopping than I did with my hungover pizza shopping.

...

I had one of their Hell of High Watermelon beers recently and didn’t like it at all.

Doktor Zymm

The idea of watermelon beer is not appealing to me.

...

I just had a Melon Gose from Anderson Valley which is a similar idea but executed much better.

The watermelon one I had was a wheat beer, which I just thought was the wrong style to flavor with something so light.

Doktor Zymm

My aversion to sweet beverages tends to keep me away from the fruit beers. Despite the name, Toaster Pastry is not sweet.

...

Yes. I had one of their stouts a few days ago and really liked it.

King Hippo

Strasburg gives up 3-run HR on his 114th pitch.

WELCOME TO DUSTYLAND, Nats fans!!

theeWeeBabySeamus

So you’re saying….they got Doz(i)ered?

theeWeeBabySeamus
King Hippo

WE MISSED YOU TOO

theeWeeBabySeamus

For the record, I was referring to being home, not DFO at large.

Covalent Blonde

Oddly, that’s normally how I view the beach

theeWeeBabySeamus

Not a beach lover, eh?

Covalent Blonde

I have more of a “cold weather” pigment and body. Unless it is surf casting for yellowtail… or under the water, too

theeWeeBabySeamus
King Hippo

The boring dreck of this sports day is a reminder of why April-July is a great time to plan one’s suicide.

theeWeeBabySeamus

Pack beating the ever loving shit out of A&T.
Caps move on.
O’s looking likely to come up short in KC.
2 out of 3 for me…I’ll take it.

Covalent Blonde

Wow, Houston! That is one stupidly empty arena! Way to stand up for the home team there, Red Nation Rally!

Doktor Zymm

I’m finally confident enough in spring to put my heaviest sweater away and switch to summer sheets!

Covalent Blonde

This is more like the Stars-Wild series I was expecting!

ALXMAC

Only the 2nd gritty game of the series.

...

You know why I loved Greg Maddux? It wasn’t just his pitching career or his reputation as being one of the smartest pitchers ever. No, it’s because during his Hall of Fame induction speech, he made a fart joke.