I love carne guisada, but I almost never order it in a restaurant. Why? Well, for the same reason I don’t go to a restaurant and order beef stew—because it’s simple comfort food and it’s just something people cook at home. Besides that, I have rarely had good carne guisada in a restaurant. It’s often dry or bland or tough. Sometimes it has a thick gravy that you can see through, which is no bueno in my book.
I was super excited when Lisa of Homesick Texan decided to put up her recipe for carne guisada. Even when I think I have a great recipe for something Tex-Mex, it seems as though the Homesick Texan can always inspire me to take it a step further.
Lisa has a couple of rules when it comes to her carne guisada. The first rule is that no potatoes go into the pot. It is my opinion that potatoes ruin carne guisada. This is very serious and if you choose to ignore this rule, well, there is probably no hope for you or your carne guisada so you should just give up right now. The second rule is that sweet bell peppers are for wussies and old ladies (my words, not Lisa’s). I know, I know, I love them too, but no matter how much you may love delicious sweet bell peppers roasted on a sandwich or in your hummus, please keep them far away from your carne guisada pot. Instead choose spicy green chilies like serranos and jalapeños. I took this a step further and added some roasted poblano peppers because, well, I like poblano peppers in my carne guisada and I think they give it extra depth of flavor. The last rule is that the meat should not look like the contents of a can of Prime Cuts in Gravy—it should be cooked until it’s tender enough to string and fall apart. Enough said. I was able to make this happen very quickly on a Friday evening in my pressure cooker. If you have one I recommend using it.
So I followed Lisa’s rules and when I took that first bite of rich, spicy goodness nestled inside of a warm corn tortilla, my eyes got wide. I had found carne guisada perfection and I knew I would never go back to my old ways. I also knew I had to share this with everyone I know. So here it is: my version of the Homesick Texan’s carne guisada.
Carne Guisada
Inspired by this recipe by the Homesick Texan.
Serve with fresh flour or corn tortillas, salsa, pico de gallo and cilantro. Great with mexican rice (check out this stellar recipe) and charro beans on the side. This makes a big old pot of meat so invite your friends. It also makes great leftovers. Scramble some up with an egg the next morning—it makes an awesome breakfast taco.
6 pounds of beef chuck roast, trimmed and cut into 1-inch cubes (you will end up with about 5 lbs)
2 tablespoons neutral oil
1 medium onion, diced
2 jalapeño peppers, minced
2 serrano peppers, minced
2 poblano peppers, roasted and cleaned of stems, skins and seeds, diced or cut into strips
6 large cloves of garlic, minced
1 tablespoon cumin
1 tablespoon dark chili powder
1 teaspoon mexican oregano
2 bay leaves
2 1/2 cups of water
1 14-oz can of diced tomatoes with juice
1 12-oz bottle of beer (Lisa recommends dark mexican beer, but even a nasty Bud Light will impart more flavor than water alone)
1 tablespoon of flour mixed with 1/4 cup of water to make a slurry
1. In a large heavy pot, pressure cooker or dutch oven, heat 2 tablespoons of neutral oil on medium high until it shimmers. Brown the meat in small batches and set aside. NOTE: This is the most important step of the whole recipe. Make sure the pieces are well caramelized. Areas of the pot and meat drippings will become a dark brown color as the meat cooks. Don’t be scared. This will give the gravy its flavor.
2. Add the onion, jalapenos and serranos to the meat drippings and cook until soft, scraping the browned bits from the pot. Add the garlic and seasonings and cook until fragrant.
3. Add the meat, poblano peppers, water, tomatoes, beer and slurry. Bring to a simmer. If you are using a pot or dutch oven, simmer covered for about 3 hours or until the meat becomes tender and begins to fall apart. If you are using a pressure cooker, cover and bring to pressure and cook for 45 minutes on high.
Budget Recipe Info
Carne guisada is normally made with beef chuck roast which is a very inexpensive cut of meat. I bought mine at Costco for $3.99/lb, but it sometimes goes on sale for $1.99/lb in our regular grocery store. Served with rice and beans (also inexpensive), carne guisada is a very economical meal.
We fed six guests the night we made this and we still had enough for lunches and breakfasts all week long. I normally tire of leftovers after eating them once or twice, but for some reason I never get tired of tacos. So carne guisada was a great choice for our second week of eating on a budget, and nothing went to waste.
Budget Tip
Buy spices in bulk if possible. Bulk spices are much cheaper than those pre-packaged in little jars (because you’re not paying for the packaging) and grocery stores usually go through them faster so they will be fresher. You can also use them to make your own inexpensive seasoning blends instead of buying the pre-made ones. Often pre-made seasoning blends are mostly salt anyway.
