Carne Guisada II

Carne Guisada II

119
Bao Le 4

"A Mexican beef stew smothered in a semi-spicy gravy. Simple to make, but tastes wonderful. Serve with mashed potatoes, rice, and/or homemade tortillas. Cooking time may be cut, but the meat will be less tender."

Ingredients 12 h 15 m {{adjustedServings}} servings 380 cals

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Nutrition

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  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
  2. Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
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Reviews 119

  1. 142 Ratings

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DOMSMUM
10/19/2009

This recipe has been a family staple for us for many years now. We love it! This Carne Guisada is fabulous and I'm making it tomorrow night for dinner and even my 7 year old loves it.

ThatMassageGuy
10/16/2007

I grew up in San Antonio and got hooked on Taco Cabana.. I fell in love with Carne Guisada soft taco's. I eat them once a year when I go visit, TILL NOW..this recipe ROCKS, I followed the directions to the letter (minus hot peppers) I used crock pot and cooked and simmered for 11 hours. I have never tasted any thing so good in my life that compared to real mexican food. THANKS SO MUCH..... now if can just get those Fajita's to taste the same as there's, I will be in good shape :)

trizydlux
1/9/2010

I made this recipe with minor modifications - I used 6 seeded jalapenos, and added 2 small diced potatoes for thickening instead of using the cornstarch. Also I prepared it in a pressure cooker (in less than an hour cookin time, the meat was falling-apart tender!). I thought it was quite tasty and will make it again. Next time, I will use only 1/2 the tomato paste (1/4 can), or possibly susbtitute tomato sauce instead. I thought that he amount of tomato paste listed added a strong tangy tomato taste that I would have liked to taste LESS. With that simple change, I think this recipe would warrant 5 PLUS stars. New info! I also tried dredging the meat in flour before browning and omitting cornstarch (and potato) and it thickened quite nicely. Hope this helps someone!