Mexican Carne Guisada Recipes

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CARNE GUISADA



Carne Guisada image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

1 pound cubed beef blade meat
1 large green bell pepper, seeded and roughly chopped
1 onion, roughly chopped
1 large tomato, chopped
1/4 cup chopped garlic
1-ounce whole cumin seeds
1/2-ounce freshly ground black pepper
1 quart water, plus 1-ounce
1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat
Salt

Steps:

  • In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

SOUTH TEXAS CARNE GUISADA



South Texas Carne Guisada image

In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.

Provided by RHONDA35

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds beef sirloin, cut into 1/2-inch cubes
1 large onion, chopped
1 large red bell pepper, chopped
4 large tomatoes, chopped
5 cloves garlic, minced
2 tablespoons ground cumin
1 teaspoon dried, crushed Mexican oregano
1 tablespoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
⅓ cup water

Steps:

  • Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
  • Continue cooking, stirring often, until the meat is tender, about 30 minutes.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 11.8 g, Cholesterol 80.7 mg, Fat 16.9 g, Fiber 3 g, Protein 27.4 g, SaturatedFat 6 g, Sodium 456.5 mg, Sugar 5.8 g

CARNE GUISADA (MEXICAN BEEF STEW)



Carne Guisada (Mexican Beef Stew) image

A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.

Provided by EdsGirlAngie

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
4 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 -3 jalapeno peppers, seeded and minced
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder

Steps:

  • Preheat oven to 350 degrees F.
  • Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
  • Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
  • Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
  • Serve as is, or on rice, or folded into warm tortillas.

AUTHENTIC CARNE GUISADA



Authentic Carne Guisada image

A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.

Provided by stimied

Categories     Stew

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb stewing beef
1 large onion, chopped
3 garlic cloves, chopped (more or less to taste)
4 cups low sodium beef broth (water can be substituted, adjust seasonings)
1 tablespoon chili powder
1 tablespoon comino
2 teaspoons salt
1 teaspoon black pepper
1/3 cup flour
1/3 cup vegetable oil
flour tortilla
fresh cilantro, stems removed
chopped onion
shredded cheddar cheese
sour cream

Steps:

  • Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
  • Add onion and garlic and cook until onions are translucent.
  • Add stock, chili powder, comino, salt, and pepper.
  • Bring to a simmer and cook for 2-3 hours or until beef is very tender.
  • In a separate skillet mix flour and oil together to form a roux.
  • Cook over medium high heat until a dark beige color, about 5 minutes.
  • Be careful not to let it burn.
  • Carefully add roux to stewed beef.
  • Be very careful because it can splatter.
  • Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
  • Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.

CARNE GUISADA



Carne Guisada image

Muy Bueno! Seasoned perfectly, this Carne guisada is very, very good. The combination of fresh vegetables and cumin is fabulous. Once cooked, the meat is tender with a sauce that gets thickened at the end. This stew is simple to prepare but does take time to cook down. Don't rush it... The key to this recipe is low and slow....

Provided by Emma Menchaca

Categories     Beef

Time 3h20m

Number Of Ingredients 11

1 green bell pepper
1 medium onion
3 clove garlic (large)
2 large tomatoes
3 lb boneless beef shoulder roast (or stew meat)
2 tsp ground cumin
1 Tbsp (heaping) lard (vegetable oil or olive oil can be substituted but will not give it the same flavor)
1 Tbsp salt
1 tsp ground pepper
1/2 c water
1 Tbsp all-purpose flour

Steps:

  • 1. In a large stovetop pan, add lard (or oil) and turn heat to medium.
  • 2. Cut up shoulder roast to 1-inch cubes and add to pan. Roughly chop the tomato and add on top of meat.
  • 3. Remove seeds from bell pepper. Rough chop and add to the top of ingredients.
  • 4. Rough slice onion and add to the pan.
  • 5. Chop garlic cloves small and thin and add to the top of the pan.
  • 6. Add cumin, salt, and pepper.
  • 7. Now stir all ingredients together. At this time the aromas should be AMAZING!
  • 8. Place lid on top and cook on LOW for 3 hours. Stir occasionally.
  • 9. 30 minutes before carne guisada is ready, add flour to the 1/2 cup water. Stir flour mixture into the pot.
  • 10. Now you will notice that the vegetables have cooked down to practically nothing. They have converted to pure flavor!
  • 11. Let simmer on low for the next 20-30 minutes. This recipe is so amazingly simple. No fancy ingredients. If this is not the best carne guisada recipe you have ever tried please let me know! Please feel free to add your special touches if you wish but this recipe has not changed for 100 years. It will bring your family together and is so Mexican and traditional.
  • 12. The final product sits with traditional Mexican rice and homemade flour tortillas. I hope you enjoy it as long as my family has enjoyed it. Love to cook and cook with love!

MOM'S CARNE GUISADA



Mom's Carne Guisada image

A delicious and easy Mexican style stewed meat recipe that I got from my Mom. Sometimes I also add mushrooms and stewed tomatoes. Try serving over steamed rice, or in burritos!

Provided by B. Espinoza

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 8

Number Of Ingredients 9

2 pounds round steak, cut into bite size pieces
1 tablespoon garlic powder
1 teaspoon ground cumin
salt and pepper to taste
2 tablespoons olive oil
⅛ cup all-purpose flour
2 cups water
1 onion, sliced
1 green bell pepper, chopped

Steps:

  • Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
  • Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 4.3 g, Cholesterol 76 mg, Fat 20.6 g, Fiber 0.7 g, Protein 22.4 g, SaturatedFat 7.3 g, Sodium 61.9 mg, Sugar 1.2 g

CARNE GUISADA



Carne Guisada image

Tex-Mex style beef stew. Great all by itself, with rice, tortillas and sliced avocados. Perfect over the top of cheese enchiladas. Use leftovers over nachos. You can added Jalapenos or other chilis if you want more kick, but the rotell tomatoes add a little kick already. Serve with some sour cream to cut the heat.

Provided by fraserwag

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs chuck roast or 3 lbs beef shoulder
3 tablespoons oil
1 large onion
2 large bell peppers
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 tablespoon garlic powder
1 tablespoon cumin
3 tablespoons flour
1 (12 ounce) can mild Rotel tomatoes & chilies
water, to equal 2 cups total liquid
1 (4 ounce) can tomato sauce

Steps:

  • cut roast up into bite-sized chunks, discarding fat.
  • brown beef well in oil on all sides.
  • chop onion and peppers, and add to pot. Cook 7 min or so, until softened.
  • Add all spices and flour, and stir. Mixture will be thick. Cook 2 minutes.
  • Combine can of tomatoes in measuring cup with water to equal 2 cups, then add to pot.
  • Bring to boil.
  • Turn to simmer, cover and cook 2 hours, stirring occasionally.
  • Add 4oz tomato sauce and cook another 15 minutes.
  • Dish is finished when beef is very tender, and flakes with fork.

Nutrition Facts : Calories 698.4, Fat 51.7, SaturatedFat 18.9, Cholesterol 156.5, Sodium 1047, Carbohydrate 13.3, Fiber 2, Sugar 3.6, Protein 43.9

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