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    Scott Adams

    Carne Guisada Los Barrios (Gluten-Free)

    Scott Adams

    By Scott Adams •


    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Anne Barfield.

    2 pounds top sirloin, cut into 1-inch cubes
    1 Tab salt, or to taste
    ½ Tsp. pepper
    3 cloves garlic
    1 Tab oil
    1 medium onion, chopped
    1 bell pepper, chopped
    2 med.-large tomatoes, diced
    2 medium potatoes, cut into about ¾ inch cubes
    ½ cup tomato sauce
    corn tortillas
    salsa


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    Heat a large, heavy, deep pan over medium heat. Add cubes of meat and season with salt, pepper and garlic. Cover and cook, stirring occasionally, until meat is about three-quarters cooked. Pour off and reserve the accumulated juices. Add oil to the pan, and then add onion, bell pepper, tomatoes and potatoes. Cook, stirring frequently, until onion begins to brown. Add tomato sauce and reserved meat juices and simmer over low to medium heat for approximately 15 minutes, or until potatoes are cooked through.

    Serve with fresh corn tortillas and salsa, if desired.

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  • About Me

    Scott Adams

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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