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The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico

Carne Guisada

Page 202

Cuisine: Mexican | Course Type: Main Courses

(1 review)

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2nd July 2013

jenncc

This is a simple, delicious version of the popular Tex-Mex stew I grew up eating (in San Antonio). I left out the celery because I didn't have any - and honestly I don't believe it needs it.

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