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South Texas Carne Guisada

South Texas Carne Guisada

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
RHONDA35

RHONDA35

In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.

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Nutrition

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  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
  2. Continue cooking, stirring often, until the meat is tender, about 30 minutes.
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Reviews

CARRIES921
122

CARRIES921

6/4/2008

Made this about a month ago and am making it again for dinner tonight. Few changes I made were I browned the beef, then the onions and peppers and put it in the crockpot. Added the rest of the ingredients, used one large can of tomatoes instead of fresh, added a small can of chopped green chilies and just let it sit and cook all day. It was fantastic. I did omit the water this time, b/c it wasn't necessary when I made it the last time. Also, the next day, I put the leftovers on the stove and addeda a can of black beans and it was a chunky meat chili. Served it both ways with cheese and sour cream. Big hit in my house and a great go to when I'm shuttling kids between baseball and dance this time of year!

RHONDA35
101

RHONDA35

8/5/2007

This is "sorta" my recipe. It was changed quite a bit after it was submitted. Add some green bell pepper.. or if you're feeling lazy.. just add a can of Rotel (medium) to the meat as it's cooking along with the spices and extra onion.

Kathy
66

Kathy

8/14/2008

I've rated this recipe before but changed one thing, which I believe, makes it really special. Add a splash ( or two ) of red wine while simmering. This deepens the flavor and complements the beef well. This probably doesn't make it "authentic" but you won't be disappointed if you decide to try it. Either way, this recipe is a keeper!

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