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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3

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Carne Asado with The Perfect Cornbread
Thursday, January 15, 2009 | Time: 9:11 AM


Hubby recently requested Asado. Its a Mexican dish with (usually) beef in a tomato sauce with lots of cumin. There are several ways of doing it, actually, but Hubby insists this is the authentic way. Anyway its really good :)

Carne Asado
1 lb beef stew meat, cubed to bite size peices
2 garlic cloves, chopped (or a tablespoon of minced garlic)
1/2 an onion, chopped
1 tablespoon cumin
1-2 teaspoons black pepper
2 heaping tablespoons tomato paste (or about a 15oz can of tomato sauce, omit half the water later)
1/2 can of Rotel tomatoes (I used HOT with habanero peppers. Use the whole can if you like.)
1 beef bouillon cube
2 tablespoons flour
Water

Combine everything except water and flour in a crock pot (slow cooker). Add water to cover, say about 4 cups? I eyeball it. Turn on high and cook for 3-4 hours, or low for 4-6 hours. At the end of cooking, whisk in about a tablespoon of flour to thicken the sauce, let it cook until thickened (another 10 minutes or so on high). Salt to taste, if needed.
Of course you can cook this in a pot too, same directions, (though you can also pan sear the meat and onions first) but cook it for 1-1.5 hours on medium heat.
Serve over rice.
- OR with -

The Perfect Cornbread
I'm quite fond of cornbread, but its usually a bit dry and heavy. This recipe, however, is neither. Its probably the best ever cornbread recipe, so give it a try!
Makes two 8" round breads or one sheet-pan bread.

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
optional additions - frozen corn kernels, chopped black olives, a handful of cheese

1. Preheat oven to 400 degrees. Grease a round (pie or cake) pan - I use olive oil cooking spray.
2. In a small bowl, combine cornmeal and milk. Add in optional additions - corn, olives, etc. Let stand for 5 minutes.
3. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Sprinkle on cheese (optional) - I used mozzarella; cheddar or Mexican mix is great too.
4. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean and cheese is nicely browned on top.
Note: I used half the batter in one 8" round cake pan. The rest I put in a freezer bag, in the freezer, so I can make it again without much fuss.

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