Carne Guisada with Rice and Fresh Beans

Ingredients:

For the Carne Guisada:

4 cascabel peppers

2 chili ancho peppers (remove stems and seeds)

2 lbs boneless shoulder steak (beef chuck)

½ onion, chopped

5 garlic cloves, divided

3 bay leaves

½ cup all-purpose flour

5 cups water

½ teaspoon ground cumin

6 pinches of black pepper (or to taste)

1 teaspoon salt (or to taste)

For the Rice:

2 cups long-grain rice

¼ onion, chopped

3 garlic cloves, minced

1 tablespoon tomato bouillon (or 1 cube)

4 pinches paprika

3 cups water

Salt to taste

For the Fresh Beans:

2 cups dried pinto beans (or 2 cans of cooked pinto beans)

1 onion, chopped

2 garlic cloves, minced

1 teaspoon cumin

1 bay leaf

Salt to taste

Water (if using dried beans, soak overnight and cook)

Instructions:

1. Prepare the Carne Guisada:

Cook the Meat:

In a large pot, add 5 cups of water, 3 garlic cloves, 3 bay leaves, and 1 teaspoon of salt.

Add the boneless shoulder steak and bring to a boil.

Reduce heat and simmer for 1 hour 30 minutes, or until the meat is tender.

Prepare the Chili Sauce:

Boil the cascabel and ancho chili peppers in a small pot of water for about 5 minutes or until they are soft.

Drain the peppers and place them in a blender.

Add the chopped onion, 2 garlic cloves, ground cumin, black pepper, and a small amount of water to the blender.

Blend until smooth to make the chili sauce.

Thicken the Sauce:

In a separate pan, brown the ½ cup of flour over medium heat until it turns a light brown color. Stir frequently to avoid burning.

Mix the browned flour with ½ cup of water to make a slurry.

Add the slurry to the pot with the cooked meat.

Stir in the cascabel chili sauce.

Adjust salt to taste.

Cover and cook over medium heat for an additional 20 minutes, or until the meat is very tender and the sauce has thickened.

2. Prepare the Rice:

Fry the Rice:

In a medium saucepan, heat a bit of oil over medium heat.

Add the rice and cook, stirring frequently, until it starts to turn golden brown.

Add Flavor:

Add ¼ chopped onion, 3 minced garlic cloves, 1 tablespoon tomato bouillon, and 4 pinches of paprika.

Stir well to combine.

Cook the Rice:

Add 3 cups of water and salt to taste.

Bring to a boil, then cover and reduce heat to low.

Simmer for about 15 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork before serving.

3. Prepare the Fresh Beans:

Using Dried Beans:

Soak the dried pinto beans overnight in plenty of water.

Drain and rinse the beans, then place them in a large pot with enough water to cover them by a few inches.

Add 1 chopped onion, 2 minced garlic cloves, 1 teaspoon cumin, 1 bay leaf, and salt to taste.

Bring to a boil, then reduce heat and simmer until the beans are tender, about 1-1.5 hours.

Using Canned Beans:

If using canned beans, rinse and drain them.

Heat in a saucepan with a bit of water, and add the same seasonings (onion, garlic, cumin, bay leaf, and salt) to taste. Simmer until heated through.

4. Serve:

Serve the carne guisada hot with the prepared rice and fresh beans on the side.

Optionally, you can add flour tortillas to complete the meal.

Enjoy your homemade carne guisada with rice, fresh beans, and flour tortillas!

Notes:

Notes for Carne Guisada:

Meat Choice:

Shoulder Steak: Boneless shoulder steak or beef chuck works well for carne guisada due to its tenderness and flavor after slow cooking. Ensure it’s well-trimmed of excess fat.

Chili Peppers:

Cascabel and Ancho Peppers: These peppers provide a rich, deep flavor. Toasting them lightly before boiling can enhance their flavor. Be sure to remove the seeds to avoid excessive heat.

Blending: If the chili sauce is too thick, you can add a bit more water to achieve the desired consistency.

Browning Flour:

Thickening Agent: Browning the flour adds a nutty flavor and helps thicken the sauce. Stir constantly to avoid burning. You can also use a pre-made thickening agent if you prefer.

Adjusting Seasonings:

Salt and Pepper: Adjust salt and pepper to taste, especially after adding the chili sauce. The amount of salt needed can vary based on the saltiness of the broth and sauce.

Cooking Time:

Meat Tenderness: Cooking the meat for 1.5 hours ensures it becomes tender. If using a pressure cooker, the cooking time may be significantly reduced.

Keeping Warm:

Oven Method: If you’re preparing the carne guisada ahead of time, keep it warm in a low oven (around 200°F) until serving. This helps the flavors meld further.

Notes for Rice:

Rice Type:

Long-Grain Rice: This type of rice works best as it stays fluffy and separates well. Avoid using sticky rice for this recipe.

Frying Rice:

Flavor Enhancement: Frying the rice before adding liquid enhances its flavor and gives it a slightly nutty taste.

Water Ratio:

Consistency: Ensure the water-to-rice ratio is correct (3 cups of water for 2 cups of rice) to avoid undercooking or overcooking the rice.

Cooking Time:

Simmering: Keep the lid on while simmering to prevent the rice from drying out. Check towards the end of cooking time to ensure it’s tender and the water is absorbed.

Notes for Fresh Beans:

Using Dried Beans:

Soaking: Soak dried beans overnight to reduce cooking time and improve texture. Discard the soaking water and cook the beans in fresh water.

Using Canned Beans:

Quick Prep: Canned beans are a time-saver. Just rinse and heat them with seasonings to infuse flavor.

Seasoning:

Adjust to Taste: Beans absorb flavors well, so adjust seasonings like cumin, garlic, and salt based on your preference.

Texture:

Simmering: For a thicker consistency, you can mash some of the beans against the side of the pot as they

Nutrition Information:

Carne Guisada (Per Serving)

Per Serving (assuming 6 servings):

Calories: 483 | Fat: 59g | Saturated Fat: 10g | Protein: 26g | Carbohydrates: 10g

Rice (Per Serving)

Per Serving (assuming 6 servings):

Calories: 235 | Fat: 0.07g | Carbohydrates: 52g | Protein: 5g

Fresh Beans (Per Serving)

Per Serving (assuming 6 servings):

Calories: 218 | Fat: 0.67g | Carbohydrates: 53g | Protein: 14.5g

Overall Nutrition Summary (approximate per serving of Carne Guisada with Rice and Beans):

Calories: 936 | Fat: 59.67g | Saturated Fat: 10g | Carbohydrates: 115g | Protein: 45.5g

Frequently Asked Questions:

Can I use a different cut of beef for the carne guisada?

Yes, you can use other cuts like beef chuck, brisket, or even sirloin.

Just ensure the meat is well-marbled and suitable for slow cooking to achieve tenderness.

How can I make the carne guisada spicier?

To increase the heat, you can add more chili peppers to the sauce or include a pinch of cayenne pepper or hot sauce.

Adjust according to your heat preference.

Can I use pre-ground chili powder instead of whole chili peppers?

Yes, you can use pre-ground chili powder. Use about 2-3 tablespoons of chili powder to replace the cascabel and ancho peppers, but note that the flavor may be different.

How can I thicken the carne guisada sauce without using flour?

You can use cornstarch or arrowroot powder as alternatives.

Mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry, then stir into the sauce.

Allow it to cook for a few minutes until thickened.

Can I cook the carne guisada in a slow cooker?

Yes, you can cook carne guisada in a slow cooker.

After browning the meat, transfer it to the slow cooker with the rest of the ingredients and cook on low for 6-8 hours or on high for 3-4 hours until tender.

How do I prevent the rice from sticking to the pot?

Rinse the rice thoroughly before cooking to remove excess starch.

Additionally, use a non-stick pot or a well-seasoned cast iron pot.

Avoid stirring the rice too much while it cooks.

Can I use instant rice for this recipe?

Yes, you can use instant rice for a quicker option.

Follow the package instructions for cooking times and water ratios, but note that the texture may differ from long-grain rice.

How can I make the beans more flavorful?

To enhance the flavor of the beans, you can add additional seasonings like smoked paprika, cumin, or a ham hock.

Fresh herbs like cilantro can also be added after cooking.

What should I do if the carne guisada sauce is too salty?

If the sauce is too salty, you can balance it by adding a small amount of sugar or honey.

Additionally, adding more water or broth can help dilute the saltiness.

How do I store and reheat leftovers?

Store leftovers in airtight containers in the refrigerator for up to 3-4 days.

Reheat on the stove over low heat, stirring occasionally, or in the microwave.

For best results, reheat the carne guisada and beans separately to maintain their texture