Carne Guisada

A deeply flavored braise that’s a staple in Texas & Mexico.

8-12 servings
4 hrs 30 mins
Ethan Chlebowski

Ingredients

Braising cut

  • Chuck roast, cubed
    900 g2 lbs
  • Beef cheeks, cubed
    900 g2 lbs
  • Salt
    ~ 15 g

Aromatic base + spices

  • Neutral oil
    a drizzlefor sautéing
  • Onions, diced
    1/2
  • Green Bell Peppers, diced
    1
  • Poblano peppers, diced
    1-2
  • Cumin
    a spoonful5 g
  • Chili Powder
    a spoonful5 g
  • Smoked Paprika
    a spoonful5 g
  • Fresh oregano
    1/2 spoonful2 g
  • Bay Leaves
    1

Braising liquid

  • Beef broth, or water
    enough to submerge meat
  • Tomatoes, fresh or canned
    200 g1 small can
  • Cornstarch slurry
    as needed

Serving options

  • Cooked rice
  • Refried black beans
  • Flour tortillas
  • Queso Fresco
  • Avocados

Method

Step 1: Sweat the aromatic base

Add just enough oil to the coat the bottom of a heavy bottom pot or braising vessel (like a Dutch oven). the onion & peppers until translucent and softened. Add the spices to until fragrant. Remove the aromatic base from the pot and set aside.

While this is going, preheat the oven to 300°F/150°C.

Step 2: Brown the beef

Increase the heat to medium-high and add the cubed, prepped meat (if using beef cheeks or tough cuts, remove excess fat or large connective tissue chunks). Sprinkle with salt to season evenly.

Sear the meat cubes until you get some (if you want deeper browning, you can do this in small batches to better sear each piece. Takes longer, but builds deeper flavor).

Step 3: Add the braising liquid

Return the aromatic base back to the pot. Add the diced tomatoes and then add just enough beef stock (or water) to barely submerge the meat. Add the bay leaf.

Step 4: Braise until tender

Cover and slide into the preheated 300°F/150°C oven to .

After one hour of cooking, remove the lid to encourage and evaporation. Braise for 2-3 more hours or until the meat is completely tender and the cooking liquid has reduced.

Step 5: Thicken, finish, & serve

Return the finished braise back to the stovetop. If the liquid hasn’t thickened into a saucy gravy, bring the pot back to a , and then add a splash of until it reaches your desired texture. Taste and adjust seasoning if needed.

Serve with your choice of rice and beans, tortillas, queso fresco, & avocado. Leftovers make amazing quesadillas and tortas.

“I used a combination of chuck roast and beef cheeks for extra richness, but you could just use chuck or any cheap, beef braising cut that can stand up to long cooking times. I serve this with rice and beans, and then use the leftovers in quesadillas, tacos, and tostadas.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

CARNE GUISADA ONLY
Calories5100
30g
345g
360g

Show macros split into…

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Recommended: 10 servings

FAQ

Can I use fresh tomatoes in this?

Yes! Pretty much any form of tomato works to add body and to the sauce. You can use a few diced up fresh tomatoes, tomato puree, canned tomatoes, or even a squeeze of tomato paste.

Do I have to use beef cheeks?

No, you can just use chuck roast, or any beef braising cut. Whatever is available and reasonably priced can be used: brisket, shank, stew meat, chuck, short rib, cheek, even tongue!

Do I have to use these exact spices and aromatics?

You’ll find endless variations of aromatics and spices in this dish. As long as you have some sort of onion & pepper plus some common Mexican spices, the flavor will work out. Try various chili powders, black pepper, cumin, chicken or tomato bouillon, Mexican oregano, paprika, or coriander.