Carne Guisada

If you've been following my blog for any length of time, you already know I have a habit of making multiple versions of the same dish. I love comparing recipes to see which one truly deserves a permanent spot in my recipe collection. This Carne Guisada is exactly why I keep doing it.

I've made more Carne Guisada recipes than I can count over the years. Some have been good, some have been just okay, and one had held the title of my favorite... until now. This recipe earned its place right alongside it. That's right—I officially have two favorite Carne Guisada recipes.

What surprised me most was how differently this one came together. Compared to every other Carne Guisada recipe I've made, the method felt a little unconventional, even though it's essentially a rich, hearty beef stew.

I did make a couple of small adjustments along the way. The recipe called for making a paste with the Tex-Mex "holy trinity," but since I don't own a molcajete, I simply tossed the garlic, cumin, and black pepper into the blender with the chilies. I also skipped making the cornstarch slurry and just let the stew simmer gently on the stove for about an hour. It thickened beautifully on its own.

The end result was absolutely fantastic. The long simmer gave all of the flavors time to come together into a rich, savory sauce that coated every bite of tender beef. It was hearty, comforting, and packed with deep, bold flavor. This is definitely a recipe I'll be making again, and it's officially earned a spot in my collection of all-time favorites.

Carne Guisada

Recipe from Kevin's Cooking

Serves 4

TEX MEX HOLY TRINITY

• 3 cloves garlic
• 1½ teaspoons cumin seeds
• 1 teaspoon cracked black peppercorns
• 2 tablespoons water

CHILI PUREE

• 3 guajillo chiles stems and seeds removed
• 1 chile de árbol stem removed

GUISADA

• 1 pounds beef chuck stew meat, cut into 1-inch pieces
• 1 teaspoons kosher salt
• .5 teaspoon ground black pepper
• 1 tbsp vegetable oil 
• 1 cup white onion chopped
• 1 cup tomato chopped
• ½ cup green bell pepper chopped
• 8 oz tomato sauce
• 1/2 teaspoon Mexican oregano

SLURRY

• 2 tablespoons water
• 2 tablespoons all-purpose flour

TEX MEX HOLY TRINITY

In a molcajete, make a paste out of the garlic, cumin and black pepper adding a tablespoon or two of water to make a paste. Set aside.

CHILI PUREE

In a small saucepan, combine the chiles with 1 cup water. Bring to a boil, turn heat to low and simmer for 10 minutes. Let cool slightly.

Puree the chiles and their liquid in a blender until smooth. Pour sauce through a strainer and discard any solids. Set aside.

BEEF

Season the beef with salt and black pepper. In a Dutch oven or stock pot over medium-high heat add the oil and brown the beef on all sides. Water will release from the beef and steam then subside and the oil will be left to brown, 10-15 minutes.

Once browned on all sides add enough water to cover the beef. Bring to a boil, then reduce the heat and simmer for 15 minutes, covered.

Add the onion, tomato, bell pepper, tomato sauce, Holy Trinity and chili puree to beef. Simmer for another 30 minutes.

Whisk together the flour and water to make a slurry. Stir into the meat and continue cooking for 10-15 minutes, or until the stew is thickened beef is tender.

Serve with rice and beans, or mashed potatoes, pan de campo (Cowboy Bread) or plenty of flour tortillas.