Carne Guisada

Carne Guisada is a rich and flavorful Mexican-style beef stew that combines tender chunks of beef with a savory blend of spices, herbs, and fresh vegetables. This hearty dish features a slow-cooked sauce made with comino, chili powder, cilantro, and a touch of heat from serrano peppers.

The result is a comforting, melt-in-your-mouth meal that’s perfect for a cozy dinner. Serve it with rice, tortillas, or beans for a complete and satisfying meal.

Why You’ll Love This Recipe:

People will love this Carne Guisada recipe because it’s the perfect balance of bold flavors and tender, melt-in-your-mouth beef.

The slow-cooking process allows the spices—like cumin, chili powder, and oregano—to deeply infuse the meat, creating a rich, savory sauce that’s both comforting and full of character.

The addition of fresh cilantro, tomatoes, and a hint of heat from the serrano pepper adds a vibrant, zesty kick.

It’s a one-pot dish that’s easy to make yet packed with flavor, making it ideal for family dinners, gatherings, or any time you crave a satisfying, hearty meal.

Plus, it’s versatile enough to be served with rice, tortillas, or over potatoes, ensuring everyone can enjoy it their way.

Key Ingredients:

Beef top sirloin steak: Cut into tender, bite-sized chunks, this beef is the star of the dish, absorbing all the delicious spices and flavors.

Cumin (comino): A fragrant spice that adds a warm, earthy depth to the stew.

Serrano pepper: Provides a subtle, smoky heat that enhances the overall flavor without overwhelming the dish.

Tomato: Adds freshness and a slight sweetness, balancing the richness of the beef.

Cilantro: Offers a burst of fresh, herbal brightness to complement the savory flavors.

Beef broth: Forms the base of the sauce, making it rich and savory while keeping the beef moist as it cooks.

Chili powder & Mexican oregano: Key seasonings that bring authentic, bold flavors typical of Mexican cuisine.

Recipe of Carne Guisada

Ingredients:

2 pounds beef top sirloin steak, cut into 1-inch chunks

4 tablespoons all-purpose flour

2 tablespoons vegetable oil

1/2 large white onion, chopped

3 garlic cloves

1/2 teaspoon black peppercorns

2 teaspoons comino (cumin)

1 medium tomato, chopped

1/4 cup chopped cilantro leaves

1 serrano pepper, slightly toasted, peeled, seeded, and chopped

1 1/2 cups beef broth

1/2 teaspoon Mexican oregano (regular is fine)

1/2 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon salt

1/2 cup water

Instructions:

Dredge the cubed meat in flour, coating well.

In a heavy, deep-sided skillet or Dutch oven, add the oil and heat over medium heat. Add the cubed meat and brown thoroughly, stirring often.

While the meat is browning, in a small saute pan, toast the comino seeds and then add them to the molcajete (mortar and pestal). Use the same pan to toast the serrano pepper.

In a molcajete that already has the comino, add the garlic, and black peppercorns. Grind into a paste.

Add 1/2 cup of water and stir, this is to make sure you remove all the paste from the molcajete and set aside.

Once the meat is browned, add the garlic, comino and peppercorn paste and liquid from molcajete to the pot.

Add the salt, paprika, oregano, chili powder, onion, tomatoes, cilantro, and serrano to the pot and saute for 3 to 4 minutes.

Add beef broth, bring to a boil and then reduce heat to low, cover, and cook for 1 1/2 hours, or until the beef is tender and the mixture has cooked down to a thick sauce. Stir every 20 minutes.

Enjoy!

Notes:

Meat Selection: Use beef top sirloin steak for its tenderness and flavor when cut into chunks. Ensure each piece is coated well in flour to help thicken the sauce.

Browning the Meat: Brown the meat thoroughly in a heavy skillet or Dutch oven to develop a rich flavor and texture. Stir often to ensure even browning.

Toasting Spices: Toasting the comino (cumin) seeds and serrano pepper enhances their flavors. Grind them into a paste with garlic and black peppercorns using a molcajete (mortar and pestle) for a fresh, aromatic base.

Building Flavor: Saute the paste with spices, onion, tomato, cilantro, and serrano pepper to create a fragrant base. This step adds depth to the dish.

Cooking Process: Add beef broth and bring to a boil before reducing the heat. Cover and simmer gently for about 1 1/2 hours. Stirring every 20 minutes helps to ensure even cooking and prevents sticking.

Final Consistency: Cook until the beef is tender and the sauce has reduced to a thick consistency. This slow cooking process allows the flavors to meld together perfectly.

Adjust Seasoning: Taste the carne guisada before serving and adjust seasoning if needed. The dish should have a balanced flavor profile with a hint of spice from the serrano pepper.

Serving Suggestions: Serve carne guisada hot over rice or with warm tortillas. Garnish with additional cilantro and a squeeze of lime juice for added freshness.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Variations: Customize the recipe by adding diced potatoes or bell peppers during cooking for added texture and flavor.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef for Carne Guisada?

While the recipe calls for beef top sirloin steak, you can use other cuts suitable for slow cooking, such as chuck roast or stew meat.

Adjust the cooking time accordingly to ensure the meat becomes tender.

What is the purpose of dredging the meat in flour?

Dredging the meat in flour helps to brown and seal in the juices, creating a flavorful crust on the beef chunks. It also helps thicken the sauce as it cooks.

What is a molcajete, and can I substitute it with another tool?

A molcajete is a traditional Mexican mortar and pestle used to grind spices and make pastes.

If you don’t have a molcajete, you can use a spice grinder or a food processor to grind the comino (cumin) and make the paste.

Can I adjust the spiciness of Carne Guisada?

Yes, you can adjust the spice level to your preference. If you prefer milder flavors, reduce or omit the serrano pepper.

Likewise, if you enjoy spicier dishes, you can add more serrano pepper or even include other types of chili peppers.

Can I make Carne Guisada in advance or freeze leftovers?

Yes, Carne Guisada can be made in advance and stored in the refrigerator for up to 3-4 days. The flavors often improve after sitting overnight.

Leftovers can also be frozen in airtight containers for up to 3 months.

Thaw and reheat gently on the stovetop or in the microwave.

What is Carne Guisada, and where does it originate from?

Carne Guisada is a traditional Mexican beef stew that is slow-cooked with spices and other ingredients to create a flavorful sauce. It is a popular dish in Mexican cuisine.

Can I use a different type of meat for Carne Guisada?

While the recipe suggests using beef top sirloin steak, you can use other cuts of beef suitable for slow cooking, such as chuck roast or stew meat.

Adjust the cooking time accordingly to ensure the meat becomes tender.

What is the purpose of toasting the comino seeds and serrano pepper?

Toasting the comino seeds and serrano pepper enhances their flavors and brings out their aromatic qualities.

It adds a deeper, richer taste to the dish.

Can I make Carne Guisada in a slow cooker?

Yes, Carne Guisada can be prepared in a slow cooker. After browning the meat and sautéing the ingredients, transfer everything to a slow cooker, add the beef broth, and cook on low heat for 6-8 hours or until the beef is tender.

What are some serving suggestions for Carne Guisada?

Carne Guisada is often served with warm tortillas or rice. You can also garnish it with fresh cilantro, diced onions, or a squeeze of lime for added flavor.

It pairs well with beans, guacamole, and other traditional Mexican side dishes.