Carne Guisada

This is a classic dish you eat in West Texas. This is the style beef you get in a Josie’s beef burrito. After moving, this is one of the things I really missed. It made me go to all sorts of Mexican and Latin restaurants looking for something similar. This is influential enough I made it as one of my proteins for culinary schools final diner with skirt steak. This uses the classic technique of braising. In New Mexico there is a similar with Pork called Abogada.

Carne Guisada

Recipe by SpencerCourse: Uncategorized
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 4 pounds Beef Chuck (usually comes in a 1″ slabpictured) that I slice in two long ways to make two steak like portions)

  • 1 onion diced

  • 5 cloves Garlic pressed or minced

  • 2T Masa or flour

  • 1 T Cumin

  • 1 T quality chile powder or chile paste

  • 1 (8 ounce) can tomato sauce, salsa, or whatever tomato product you have on hand

  • 2 chipotles chopped fine

  • 2 t Mexican oregano (Greek or what you have on hand will work)

  • 3 Cups Chicken or Beef stock

  • 4 bay leaves

  •  1/2 t pepper

  • 2 t Tamari or soy

  • 2 hefty dashes of Valentina or your favorite hot sauce

Directions

  • Preheat your oven to 275F
  • Dry meat with paper towels. Salt meat on all sides.
  • Over medium high heat in a dutch oven and a slight amount of oil, brown your meat on both sides and place on cutting board to rest.
  • Lower your heat to medium low and if there is a an excessive amount of oil wipe some up with a paper towel
  • Saute your onions for 2 minutes stirring often
  • Add garlic, masa, cumin , and chili powder and cook 3 more minute
  • Add your tomato sauce and chipotles and scrape the bottom of the pan with your favorite wood spoon as you stir. Cook 5 minutes or so
  • Dice up your meat in size of your choice smaller for tacos, medium for burritos or larger if you want to serve this is as an entree or shred. Add to dutch oven
  • Add your stock and oregano and bring to a slow boil
  • Place in your oven with lid slightly cracked with a rolled up paper towel
  • Cook for 2.5 hours checking and stirring every 30 to 45 minutes until fork tender

Notes

  • You can add cooked beans or potatoes in the last hour if desired

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