Carne Guisada

How to Make Carne Guisada

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1. Toss the beef in a large bowl with the flour, salt, pepper, cumin, chilli powder, paprika and oregano until every cube is evenly coated.

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2. Heat 2 tablespoons of the oil in a large, heavy casserole over medium-high heat. Brown the beef in two batches for 5 minutes each, turning, until a deep crust forms. Lift it onto a plate.

   Mark done Start 5 min timer

3. Add the remaining oil, the onion, green pepper and jalapeño and cook over medium heat for 6 minutes, scraping up the browned bits, until soft. Stir in the garlic and tomato paste and cook for 1 minute.

   Mark done Start 6 min timer

4. Pour in the tomatoes and stock and add the bay leaf. Return the beef and its juices to the pot and bring to a simmer.

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5. Cover with the lid slightly ajar and simmer gently for 1 hour 30 minutes, stirring every 20 minutes, until the beef is very tender and the gravy is thick and dark.

   Mark done Start 1 hr timer

6. If the gravy is thin, uncover and simmer for 10 minutes more. Remove the bay leaf, taste and adjust the salt, and stir in the coriander.

   Mark done Start 10 min timer

7. Serve in warm flour tortillas or over rice, with lime wedges.

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Tips for Making Carne Guisada

• Do not skip the browning. It builds the deep, savoury flavour of the gravy, and the flour on the beef helps to form the crust.
• Choose chuck, or another well-marbled braising cut. Lean stewing beef turns dry and stringy before the gravy has thickened.
• For breakfast tacos, reheat leftover carne guisada with a splash of water and spoon it into flour tortillas with scrambled eggs.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Carne Guisada

• Warm flour tortillas
• Refried beans
• Mexican rice

Storing & Reheating Carne Guisada

Keeps in the fridge for up to 4 days and tastes better on the second. Freezes well for up to 3 months. Reheat gently with a splash of water, as the gravy thickens when cold.

Carne Guisada FAQ: Common Questions

Carne Guisada Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.