Carne guisada

Ingredients
4 pounds of chuck or bottom round beef, cut into 1-inch cubes
4 tablespoons of peanut oil
1 medium onion, diced (about 1 cup)
5 cloves of garlic, minced (about 1/4 cup)
1 14.05 oz. can of diced tomatoes or 3 fresh tomatoes, diced
2 jalapeno peppers, diced
2 serrano peppers, diced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1/2 cup of chopped cilantro
1 bay leaf
2 cups of water
1 12 oz. bottle of dark Mexican beer such as Negro Modelo
1 tablespoon of flour

Directions
In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches.

Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions and chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.

Pollo Con Arroz (Chicken with Rice)

Ingredients:1 3-4 lb frying chicken
2 cups rice
1 large onion chopped
1 large sweet pepper chopped (green)
1/3 cup cooking oil
salt and black pepper to taste
1/8 tsp garlic powder
Comino (cumin)

Directions:
Brown the chicken in oil in a large frying pan.
Place the chicken in large pot, cover with water, salt and pepper, and boil until almost done.
Brown the rice, onion and green sweet pepper in the cooking oil.
Combine the rice with the chicken and the remaining seasonings.
Simmer until rice is done.