We made this all the time with homemade Spanish rice or Spanish fideo, homemade beans and homemade tortillas. This is my Spanish grandmother's recipe.

Ingredients
2 round steaks
1/4 cup olive oil
1 onion, chopped finely
4 jalapeno peppers, seeded and diced
4 cloves of garlic
2 tablespoons flour
1 cup of tomato sauce, or fresh chopped tomatoes
1 teaspoon salt
1 teaspoon coarse black pepper
2 teaspoons of comino (cumin)

Instructions

With a good knife trim round streak and cut into bite-size cubes.  Heat olive oil in heavy skillet, add round steak, onion, jalapeno, and garlic and cook until the meat is browned and the onion is tender.

Add the flour, stirring to blend it with the pan juices.   Add tomato sauce, salt, pepper and comino and simmer, covered for 45 minutes. 

Amanda - I use ancho pods for the scratch carne guisada. Stemmed and seeded, boiled and pulp scraped from the skin. B1-83 concurs.

Gig 'em Aggies!

I've used both Ancho and New Mexico dried chili pods. Both taste great.

I use the anchos from my garden

Burnet your abuelita's recipe seem like nails, that is the carne guisada I grew up with in Zapata, TX, some meat diced up (beef, chicken or pork, whatever was available), oil to brown it and the spices were always ground in a molcajete but were always very simple, whole peppercorns, whole cumin seeds and fresh garlic ground to paste, added to the browned meat, then tomoto sauce added, and water added to stew the meat, flour was or was not added just depended on how thick you wanted it. Depending on how much tomato sauce you added it changed the color from a brown to an orange, I prefer more of an orange color, that is the best carne guisada I've ever had, anywhere!!! BTW, that base of those 3 spices formed the the foundation for alot of food, e.g. guisados, arroz, fideo etc.

edited to add: sometimes they used bacon grease to brown the meat, where I come from there is always bacon grease in the fridge in a cup, front and center for easy reach!

[This message has been edited by MarylandAG (edited 7/15/2013 2:16p).]

I do almost the exact thing as Burnet except I quarter the onion and place it with whole garlic cloves, japs and some whole Roma tomatoes while the meat is browning. Once soft, I peel the tomatoes and put them with the japs, garlic and onion into a food pro. Add flour to the meat, then add the tomato mixture.

Mike- You use the pulp from the peppers and put it in with the meat, or you use just the shell of the pepper (for lack of a better description) to put in with the meat?

FIDO,

How well does this recipe scale?

I'm looking to incorporate it into a menu for a medium size party and plan to make 10-15lbs of meat worth of your recipe.

Is there anything I need to do besides make several small batches and reheat them all together the next day?

Bump, for anymore suggestions.

Fido looks awesome.

Well now I know what I am cooking this weekend!

You will not be disappointed. I make it about once every six weeks.

Max06 said:

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4# beef roast, cut into 1" cubes
4Tbs oil
1 onion, diced
5-6 cloves minced garlic
3-4 medium size tomatoes, or a can of diced tomatoes
2 jalapenos
2 serranos
1 Tbs cumino
1 Tbs chili powder
1 tsp oregano
1/2 of a bunch of cilantro
1 bay leaf
2c water or stock
1 bottle/can of a dark beer
salt to taste

brown beef in 1/2 the oil, remove & set aside. Saute vegetables in remaining oil. Add back to the pot and add remainder of ingredients. Simmer for 5-6 hours until the beef is tender & stringy. You may want to add some flour or corn starch to thicken up the gravy.

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Making this today. Used chuck roast, beef stock instead of water, diced up ancho chili peppers that I rehydrated, Shiner and a Tbs of corn starch. After an hour of simmer, I felt the gravy was off, so added some garlic powder & sugar to take the edge off and give it a little sweetness. It is starting to get there, another 2 hour simmer and this should be the shizzle.

I made this yesterday and it was delish! My teenagers were suspicious but they ended up going back for seconds. I used Fido's recipe loosely - ended up with three pounds of stew meat so I multiplied everything by 1.5x. I just bought the dried anchos in the spice section and chopped and removed the stems and seeds and threw them in with the simmer. I used chicken stock instead of water. I didn't think it needed to be blended up, it wasn't very chunky, so I just skipped that part. Added a little brown sugar to take the edge off it. Next time I'll throw in a jap or two, I had to add chopped fresh to mine to get it spicy enough, but I didn't want to turn off any of the non-spicy lovers since it was the first time I made it.

This is definitely in our rotation now, I can guarantee it will be requested again.

...and I even have a little leftover so I know what is for lunch today!

Just finished a batch of carne guisada in the instant pot I was given for Christmas. It was awesome. Only cooked for 40 minutes. The instant pot has been a hit so far. I cooked some chicken thighs from frozen yesterday ant it was perfect

I might have to get in on this Instant Pot thing...

BurnetAggie99 said:

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We made this all the time with homemade Spanish rice or Spanish fideo, homemade beans and homemade tortillas. This is my Spanish grandmother's recipe.

Ingredients
2 round steaks
1/4 cup olive oil
1 onion, chopped finely
4 jalapeno peppers, seeded and diced
4 cloves of garlic
2 tablespoons flour
1 cup of tomato sauce, or fresh chopped tomatoes
1 teaspoon salt
1 teaspoon coarse black pepper
2 teaspoons of comino (cumin)

Instructions

With a good knife trim round streak and cut into bite-size cubes. Heat olive oil in heavy skillet, add round steak, onion, jalapeno, and garlic and cook until the meat is browned and the onion is tender.

Add the flour, stirring to blend it with the pan juices. Add tomato sauce, salt, pepper and comino and simmer, covered for 45 minutes.

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wow i made this last night. incredible considering how simple it is.

used 1 jap and 2 serrano. heat is perfect to not overheat my wife.

also, used some boneless beef short ribs i found at HEB.

cooked it in my dutch oven. started on the stove and then put the top on and put it in the oven.

will definitely make this a regular thing.

Am I the only one that adds tomatillos to their stew?

Think I could get this started in Dutch oven then switch to slow cooker for several hours to finish? I'm going to be gone much of the day tomorrow but would like to have it ready in the evening.

FIDO*98* said:

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Belton, If you're looking for a true restaurant style guisada give this a shot. It's a two part process and will taste like what you get in a mexican taqueria

First take about 2lbs of stew meat and season it with salt. Sear the crap out of it and reserve.

Now in the same pot take a sliced onion and sautee it up until just tender and add in a few whole cloves of garlic**. Return meat to pot, add a couple of torn dried chile pods, and cover with water (about 2-3 cups). Season with salt, pepper, and a pinch of oregano. Simmer this for about 2-3 hours until the meat is tender. Once again remove meat. Take liquid and puree in a blender

Part Two!

This may look familiar if you know how to make enchiladas properly

1/4 cup Oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
2 tsp ground cumin
2 T chile powder (I prefer Gebhardt's for guisada if you go store bought)
1 Tbsp Tomato paste

Make a light tan roux with the oil and flour. Add in everything else except tomato paste and cook for another minute. Add in tomato paste and reserved liquid puree and stir until combined and thickened. Add beef and adjust consistency with water or chicken stock. Simmer everything together for another 20 minutes or so.

It's cliche, but, in this case holds very true. If you make it a day ahead of time and heat to serve the following day it will taste much better.

**If you like it hot you could also add in some serranos or jalapenos at this point. Again, are you looking for personal preference or copycat restaurant style? CG is not typically a very spicy dish when served at a restaurant


[This message has been edited by Gruene town FIDO (edited 7/21/2012 8:32p).]

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Made this today for deer camp dinner Thursday.

Did the FIDO phase one, but added green peppers to the onion/garlic sautee. Very nice fragrance throughout the house.

After 2,5 hours, added Fiesta Carne Guisada instead of phase 2 instructions. The mix thickened & flavored perfectly.
This will sit for 48 hours & be the feature for the LSU tailgate.

This sh+ is the BOMB!!!

Burn-It said:

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Did the FIDO phase one, but added green peppers to the onion/garlic sautee. Very nice fragrance throughout the house.

After 2,5 hours, added Fiesta Carne Guisada instead of phase 2 instructions. The mix thickened & flavored perfectly.
This will sit for 48 hours & be the feature for the LSU tailgate.

This sh+ is the BOMB!!!

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A few more details please. You skipped the roux entirely and just added the spice mix?

What cut of beef do you use? We used a eye of round which is pretty lean and ended up more dry and flavorless than I would have liked after the sear and stewing.

I might try beef broth instead of water next time. Mine came out more bland than I expected.

Yes, the Fiesta seasoning is 5 tbs for every 2# meat. You can judge for yourself, I ended up using a little less than that.

HEB chuck shoulder roast, trimmed & cubed into ~1" pieces.

Social distancing means lots of time at home to cook! Carne Guisada today and Pork Chile Verde tomorrow.

BurnetAggie99 said:

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We made this all the time with homemade Spanish rice or Spanish fideo, homemade beans and homemade tortillas. This is my Spanish grandmother's recipe.

Ingredients
2 round steaks
1/4 cup olive oil
1 onion, chopped finely
4 jalapeno peppers, seeded and diced
4 cloves of garlic
2 tablespoons flour
1 cup of tomato sauce, or fresh chopped tomatoes
1 teaspoon salt
1 teaspoon coarse black pepper
2 teaspoons of comino (cumin)

Instructions

With a good knife trim round streak and cut into bite-size cubes. Heat olive oil in heavy skillet, add round steak, onion, jalapeno, and garlic and cook until the meat is browned and the onion is tender.

Add the flour, stirring to blend it with the pan juices. Add tomato sauce, salt, pepper and comino and simmer, covered for 45 minutes.

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So Burnet, nobody called you on the fact that you didn't include the rice and beans recipes. I'd love to try new ones. Please add!

Bump because it's colder than a liberal's heart outside and with three storms coming in the next week there will be plenty of time to cook and this will be in the rotation.

If you haven't ever made this dish... do it.

Mine has been on all afternoon. Going to church then having for dinner. Mix up on the tamales and had to pivot. I blame the supply chain.

This is my Christmas Eve dinner as well.

Need a better flour tortilla recipe (Fido, you listening?). Struggle with getting a soft recipe quality.

Cowboy Curtis said:

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Thank you sir!

I use bacon grease instead of beef tallow with the same excellent results!