Carne Guisada
Tender beef slowly braised in a savory, chile-seasoned gravy until rich, spoonable, and deeply flavorful. This classic Tex-Mex comfort food is traditionally served with warm flour tortillas, making…
Ingredients
- 1.4 kg beef chuck roast, cut into 2.5 cm cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 large jalapeño, seeded and finely chopped
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground coriander
- 720 ml beef stock
- 400 g diced tomatoes
- 1 leaf bay leaf
- 30 g fresh cilantro, chopped
- 6 wedges fresh lime wedges
- 12 tortillas warm flour tortillas, for serving
Instructions
- Pat the beef dry and season it evenly with the salt and black pepper. Let it stand at room temperature for 15 minutes.
- Heat 2 tablespoons of the oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches, sear the beef for 2 to 3 minutes per side until well browned. Transfer the browned beef to a plate, adding the remaining oil if the pot becomes dry.
- Reduce the heat to medium. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden. Add the jalapeño and garlic and cook for 1 minute.
- Sprinkle in the flour, cumin, chili powder, oregano, and coriander. Stir constantly for 1 to 2 minutes, allowing the flour and spices to toast without scorching.
- Gradually pour in the beef stock, stirring and scraping the browned bits from the bottom of the pot. Add the diced tomatoes and bay leaf, then return the beef and any collected juices to the pot.
- Bring the stew just to a simmer. Reduce the heat to low, cover, and cook for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened. If the gravy becomes too thick before the beef is tender, add a little water or stock.
- Remove the bay leaf and taste, adjusting the salt and chili seasoning as needed. Stir in most of the cilantro and rest the carne guisada for 10 minutes.
- Serve hot with warm flour tortillas, the remaining cilantro, and lime wedges. Spoon the tender beef and gravy into tortillas or serve it alongside them.
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