Title: Carne guzado
 Categories: Beef, Spices, Mexican
      Yield: 6 Servings
 
      1 lb Stew meat
      2 tb Cooking oil
      3 oz Tomato paste (optional not
           -recommended)
 10 1/2 oz Beef broth bouillon
    1/2 ts Black pepper
      2    Cloves garlic, crushed
      1 ts Chili powder
    1/2 ts Cumin
      2 sm Chiles serranos, chopped
    3/4 c  Water
 
  Brown meat in oil until brown on all sides. Pour off grease. Add
  tomato paste [optional], beef broth, salt and pepper, garlic, chili
  powder, cumin, chile peppers, and water. Bring to boil and then turn
  very low, cover, and simmer about one and one-half hours, or until
  meat is tender. {crockpot!}
  
  Dissolve about one teaspoon cornstarch in small amount of cold water
  and slowly pour into stew, which is simmering, until proper thickness
  of gravy is obtained. Serve with rice. (or on tortilla with bean and
  guacamole-flour tortilla that is)
  
  This one came