Rio Grande Valley Style Carne Guisada Recipes

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.

Steps:

• Cube meat (about 1"), removing all fat and gristle.
• Sear meat in oil.
• Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
• Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
• Grind the hot cumin seeds with a mortar and pestle.
• Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
• Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
• Add tomato sauce, chili powder and paprika.
• Continue to simmer for another 15-20 minutes.
• While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
• Stir the flour and oil constantly until the flour turns a light golden brown (roux).
• Add the roux to the meat and continue to simmer for about another 30 minutes.
• Serve carne guisada with rice and beans and flour or corn tortillas.
• Note: can speed the cooking time by using a pressure cooker.

Steps:

• Heat oil in saute pan.
• Cook the meat for few minutes on each side until no longer red or pink. Set aside.
• Pour oil into a new roasting pan. Add in oregano and cumin and let toast.
• Slice and dice the onions, bell pepper, and tomatoes and throw into the hot oil in the roasting pan.
• Add one packet of Goya seasoning on top of vegetables.
• Cook the vegetables until form a watery paste and mostly dissolved.
• Throw in your meat. Let cook for a few minutes in the vegetables.
• Add your water and salt and cover the pan. Cook meat for about 1 hour until meat tender.
• After an hour, throw in your carrots, potatoes and rice, (if adding rice), and cook for another half hour.
• Add a little more water to the pot as you go if you feel your water is almost gone and food isn't tender yet.
• Cook everything until the steak and potatoes are tender.
• See pictures of the cooking process, check out http://www.postresdelacipota.com/2016/09/carne-guisada-recipe.html.

Steps:

• Cut meat in cubes and brown in hot oil.
• Grind spices and garlic in mortar (molcajete) and add a small amount of water to pour out of the mortar.
• Add mixture from mortar, tomato sauce, and enough water to cover sauteed meat.
• Simmer for 30-40 minutes (I cook at least 2 hours).
• Blend flour and water. Stir into meat to make gravy.
• Simmer 10 minutes.
• Serve with warm flour tortillas.