AUTHENTIC CARNE GUISADA
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
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
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.
CARNE GUISADA III
The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.
Provided by FIVEBRIGS
Categories World Cuisine Recipes Latin American Caribbean
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
Nutrition Facts : Calories 676.6 calories, Carbohydrate 18.5 g, Cholesterol 155.3 mg, Fat 46.5 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 18.6 g, Sodium 971 mg, Sugar 2.8 g
CARNE ASADA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the skirt steak in a large glass bowl or resealable plastic bag.
- To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
- Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
- Preheat a grill or grill pan over medium-high heat.
- When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
- Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.
CARNE GUISADA
Carne guisada, a hearty beef stew packed with Caribbean flavors, is my absolute favorite Puerto Rican meal. There's always something comforting about this meal that makes me feel close to home, and especially close to my family. I make this dish every week for my children, but when I do I eat it all day too.
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beef in a medium bowl, sprinkle with the adobo, toss to coat and set aside.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook, stirring frequently, until seared and mostly browned on all sides, 3 to 5 minutes. Add the tomato paste and cook, stirring constantly to avoid burning, until the meat is coated. Stir in the carrots, potatoes and sofrito until coated. Stir in the sazón until coated. Stir in the olives and bay leaves. Add 4 cups water or enough to fully cover the beef and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the meat is tender, about 1 hour.
- Remove the stew from the heat and adjust the seasoning if needed. Discard the bay leaves. Stir in the cilantro before serving with white rice.
CARNE GUISADA
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place meat in a deep pan at medium heat and season with salt, pepper, and garlic. Cover and simmer until meat is about 3/4 cooked. Remove all juices and set aside. Next, add 1 tablespoon of oil to meat and add onion, bell pepper, tomatoes, and potatoes. Let cook until onion is slightly browned. Add tomato sauce and juices from meat and simmer for approximately 15 minutes over low to medium heat. Serve with delicious flour tortillas and enjoy.
CARNE GUISADA
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.
CARNE GUISADA
While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. -Kelly Evans, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings (about 2 quarts).
Number Of Ingredients 18
Steps:
- In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours., Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.
Nutrition Facts : Calories 261 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 200mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
SOUTH TEXAS CARNE GUISADA
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
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
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
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
CARNE GUISADO (GUISADO DE RES)
This makes absolutely delicious and tender meat. I like to serve it with soft corn tortillas, pico de gallo, sour cream, cilantro, slices of avocado, and homemade salsa. It's great over rice and right out of the pan. This is definitely a 5 star recipe and SOOO easy.
Provided by MissMia
Categories Mexican
Time 3h15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preaheat oven to 350.
- Season meat with adobo.
- Toss meat with flour.
- In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
- Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
- Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
- Serve as a taco or over rice.
Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 930.9, Carbohydrate 9.7, Fiber 1.6, Sugar 2.5, Protein 53.1
CARNE GUISADA (STEWED BEEF)
Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.
Provided by Von Diaz
Categories meat, soups and stews, vegetables, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
- Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
- Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
- Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
- Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
- Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
- Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
- Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
- Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.
CARNE GUISADA
Make and share this Carne Guisada recipe from Food.com.
Provided by Millereg
Categories Stew
Time 12h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium high heat, and cook beef until evenly brown.
- Pour off excess fat and then stir in tomato paste, beef broth and water.
- Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers.
- Reduce heat, and simmer (or place in a crockpot on low setting) for 8 to 12 hours--the longer you allow it to cook, the more tender the beef will be.
- Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
- Serve with Mexican rice and/or homemade tortillas.
MOM'S CARNE GUISADA
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
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 (MEXICAN BEEF STEW)
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
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.
CARNE GUISADA
This recipe is from the Homesick Texan blog/website. http://www.homesicktexan.com/2009/01/carne-guisada-tex-mex-stew.html
Provided by Kathey Krueger
Categories Meat
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Throw in the browned beef, add the herbs, spices, water, tomatoes and beer and mix everything really well. Turn up the heat to high, bring the stew to a boil and then turn heat down to low and simmer for five hours, stirring occasionally. At this point, some of the meat will have turned to strings thus thickening the gravy.
- Note: If you want your meat to be distinct cubes rather than strings, lessen the cooking time. If you cook the stew for less time, you may also need to add some flour to thicken the gravy. Take out a 1/4 cup of the cooking liquid, stir into it a 1 tablespoon of flour and then incorporate this back into the stew. Stir until gravy has thickened. Also, I like my meat in big stringy chunks, but if you prefer smaller pieces, cut the meat into 1/2 inch cubes.
Nutrition Facts : Calories 102.7, Fat 7.2, SaturatedFat 1.2, Sodium 25.2, Carbohydrate 6.6, Fiber 1.5, Sugar 2.2, Protein 1.3
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CARNE GUISADA RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 8-12Total Time 3 hrs 30 minsCategory Stews
- Place the flour in a shallow bowl. Season the beef generously with salt and pepper. In a large enameled cast-iron casserole, heat 2 tablespoons of oil until shimmering. Working in batches, gently toss the beef in the flour, shaking off the excess. Add to the casserole and cook over moderate heat, turning often, until browned on all sides, about 8 minutes. Using a slotted spoon, transfer the meat to a plate. In between batches, discard the oil, wipe out the casserole and heat new oil. Wipe out the casserole.
- In the same casserole, heat 1 tablespoon of oil until shimmering. Add the onion, bell pepper, serranos, jalapeños and garlic and season generously with salt and pepper. Cook over moderate heat, scraping up the browned bits on the bottom, until softened, about 8 minutes. Stir in the tomato paste, cumin, oregano and bay leaves and cook for 1 minute. Return the browned meat to the casserole along with any accumulated juices. Stir in the broth and beer and bring to a boil. Reduce the heat to low, cover and simmer until the meat is very tender, about 2 hours. Remove the casserole from the heat and skim off the fat.
- Let the stew stand at room temperature for 15 minutes. Stir in the minced cilantro and season with salt and pepper. Garnish with the cilantro leaves, scallions and cheese and serve. Pass tortillas and lime wedges at the table.
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