Carne Guisada recipe

La Mexicana

I sometimes throw in a bell pepper in this. Works with pork butt too.

2 Dried Ancho Chiles
4-5# Boneless Beef Chuck Roast, Trimmed and Cut Into 1 1/2 Inch Cubes
2 Tbs Veg Oil
1 Large White Onion, Finely Chopped
1 Tbs Fresh Minced Garlic
1 Jalapeno, Minced
1 Tbs Dried Mexican Oregano
1 ½ tsp Ground Cumin
½ tsp Chili Powder
3 C Beef Broth – use Knor brand
Tomato Sauce – 1 15 Ounce Can

1 - Stem, seed then cut the Ancho chile pepper into large pieces that can be flattened out. Heat a Dutch oven (dry) over medium heat. When hot, toast one at a time. Lay a piece flat in the hot pan, pressing down with a spatula, until the chile is fragrant (should take just a few seconds). Repeat with remaining pieces. Transfer toasted chiles on a plate.

2 – Dry beef pieces with paper towel then toss with 2 tsp salt & 1 tsp of pepper. Heat 1 Tbs oil in the dutch oven over medium high heat. Add half the beef and brown on all sides, about 10 min. Transfer beef to a plate, repeat with remaining beef, add more oil as necessary.

3 - Add onion and 1/4 tsp salt and cook over medium heat, scraping up the brown bits from the meat, until soft, about 5 min. Add garlic, jalapeno, oregano, cumin and chili powder and cook another couple min. Return toasted peppers and meat to pan. Add broth and tomato sauce and bring mixture to a boil. Reduce heat to simmer, cover and cook until meat is tender and sauce is thick, about 2 1/2 hours. Adjust seasoning.

4 - Serve with tortillas/avocado/cheese/sour cream/cilantro/etc or over rice

quote:

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geauxnc0308

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Ate this recipe and was very good. Only difference was when I put beef in pan for step 2 I probably only browned each batch for 5-6 minutes instead of 10.