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Carne Guisada III

Carne Guisada III

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The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 46.5 g
  • 72%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 971 mg
  • 39%

Based on a 2,000 calorie diet


  1. In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
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This recipe was very good. I've learned from past experiences that Sazon and Adobo seasoning are basically seasoning salts. So using tomato sauce w/o salt is good, and/or omitting the extra salt "to taste" or even cutting the adobo seasoning in 1/4-1/2 the amount helps out. As a shortcut I boiled the meat for 30 min, then added the potatoes and cooked until tender; it turned out wonderful and saved me 30 min. This is definitely a keeper for the family.


I made this in a slow cooker using the sofrito (also by fivebrig's), and homemade adobo seasoning. I let this cook about 6-7 hours, adding the potatoes the last hour. I used a chuck roast. This was wonderful with habichuelas guisadas and steamed calrose rice. Leftovers are going to be wonderful with some flour tortillas! I can't say thank you enough for sharing this! :)


I had never had Puerto Rican food before, and this was a perfect experience for me. I do, however, agree that it was salty. My Puerto Rican mother-in-law raved over it. I made it in my crock pot, as she suggested and the meat was simply falling apart tender. Will make it again and again.