Part 4/7:
Rachel insists on using freshly ground spices for the best results. With one and three-quarters teaspoons of whole cumin and a teaspoon of black peppercorn, she grinds the spices to release their aromatic oils. These spices, along with chopped garlic cloves, will form the aromatic foundation of the dish.
Creating the Base
With the spices in hand, Rachel prepares to combine the ground spices with a cup of water, but not before toasting two tablespoons of all-purpose flour in the brazer. This step is essential for eliminating that raw flour taste and for creating a rich, thick gravy. She adds chopped Roma tomatoes and her homemade chili powder—critical components that elevate carne guisada to an authentic level.