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Carne guisada in a blue bowl
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Carne Guisada

Carne guisada is profoundly tender beef in a rich sauce with a deep smokey flavor and Mexican spices to transform your next South of the Border meal.
Course Main Course
Cuisine Mexican
Keyword Carne Guisada, Carne Guisada Recipe, How Do I Make Carne Guisada, How To Make Carne Guisada
Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings 6 servings
Calories 703kcal
Author Kathleen

Ingredients

  • 2 dried whole ancho chiles
  • 4-5 pounds boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubed
  • 4 tablespoons vegetable oil
  • 1 large white onion, finely chopped
  • 1 tablespoon fresh garlic, minced
  • 1 jalapeño, seeds and ribs removed, minced
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 3 cups beef broth
  • 1 (15-ounce) can tomato sauce

Options For What To Serve With:

  • tortillas or cooked rice
  • sliced avocado
  • cheddar, jack, or Cojita cheese grated or crumbled
  • sour cream
  • cilantro, rough chopped
  • tomatoes, chopped

Instructions

  • Stem, seed then tear or cut the Ancho chile pepper into large pieces that can be flattened out. Heat a Dutch oven (dry) over medium heat. When hot, toast one at a time. Lay a piece flat in the hot pan, pressing down with a spatula, until the chile is fragrant (should take just a few seconds). Repeat with remaining pieces. Transfer toasted chiles on a plate.
  • Dry beef pieces with a paper towel then evenly sprinkle 2 teaspoons salt and 1 teaspoon of pepper over the beef. Heat 1-2 tablespoons of oil in the dutch oven over medium-high heat. 
  • When oil shimmers, add half the beef and brown on all sides, about 7-10 minutes. Transfer beef to a plate, then repeat with remaining beef, adding more oil as necessary.
  • Heat 1-2 tablespoon oil, in the same Dutch oven, then add onion and 1/4 teaspoon salt and cook over medium heat, scraping up the brown bits from the meat, until soft, about 5 minutes. 
  • Add garlic, jalapeno, oregano, cumin, and chili powder and cook until fragrant, about 30 seconds. Return toasted peppers and meat to pan. Add broth and tomato sauce and bring mixture to a boil. Reduce heat a simmer, partially covered, until meat is tender and sauce is nice and thick, about 2- 2 1/2 hours. Adjust seasoning if needed.
  • Serve with fresh tortillas and avocado, cheese, sour cream, fresh tomato, cilantro!

Nutrition

Serving: 1/6 of the recipe | Calories: 703kcal | Carbohydrates: 15g | Protein: 62g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 209mg | Sodium: 1078mg | Potassium: 1568mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3525IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 9mg